শুকান খৰিছা (Dry Bamboo Shoot)..

শুকান খৰিছা 

Ingredients:

• Tender bamboo shoot 3
• Thekera Tenga (Garcinia) 10 pieces
• Salt (According to your taste)
• Turmeric Powder 1 table spoon (optional)

Method:

• Cut the horn-shaped bamboo shoot in half length ways, strip off the outer fibrous layers and then trim about 2cm off the base.

• Now grate or cut the soft white, creamy portion of the bamboo shoot into fine pieces .

• Transfer the fine pieces into a clean glass jar.
• Add a little bit of water, salt, turmeric powder and few pieces of Thekera Tenga (Garcenia) and keep the jar sealed for 10-15 days.
• After 15 days your fermanted bamboo shoot ( Poka Kharisa) is ready .
• To make xukan Khorisa now the fermented bamboo shoot should be completely drained out.
• Now spread and dry in sunlight .Bamboo shoot slices should be completely dried.
• Store them in an air tight container for later use... You can use this xukan Khorisa in many dishes like.... Aloo pitika, Goroi Maas pura Pitka, in chicken/fish curry and many more......

Note: Instead of adding Thekera (Garcinia) you can also add the fermanted Bamboo shoots (Poka Khorisa/Baah Gaaj) from your previous batch...