Ondla-Mewai Jwng Daau Jwng

A delicious and very popular Ingkhree. "Curry made of ground rice-with bamboo shoot and chicken"
 A few Bodo terminologies:
1.Ondla : curry made of ground rice, a favourite of the Bodos, mainly cooked with either fish or meat.
2.Ingkhree : curry with gravy
3.Mewai : tender bamboo shoot. Bodos eat only fresh bamboo shoots
4. Jwng : with
5.Daau : chicken
6.Khaari : alkali, procedure of making: sun dry banana peels and trunks of banana plant and burn to collect the ash. Then pour water, keep over night, strain and store the clear brown liquid to use in curries. This is very common and used in a variety of dishes all over the North Eastern part of India.
7.Joha rice : a variety of small grained rice, has a nice aroma
8.Gonger mosla : long coriander(Eryngium foetidum)
To cook this delicacy, you need :

Fresh bamboo shoot which is found only during the summer months of June, July.

 To clean, keep taking off the layers till you find the tender white edible part ...

...wash them whole .....

 .... slice. For this recipe you need 2 bamboo shoots.

500g 'country' chicken, diced and washed

1/2 cup rice, preferably Joha. Grind to a smooth paste with 1 or 2 cups water. Originally rice powder is used, but I have made this variation as, if not expert, while adding the rice powder the curry might turn lumpy.

Paste of 1 big onion, little ginger, 10pods of garlic
2 chillies chopped

2 tsp turmeric, 2tsp salt (to taste)

3 tbsp mustard oil

1 tbsp khaari

A few leaves of long coriander
Method :

Heat oil, fry paste of onion, ginger, garlic and chilly for a few minutes, add chicken, turmeric, salt and again fry for a few minutes. 

Add bamboo shoot and fry again for some time, cover and cook in low heat for a while. 

Add 2 or 3 cups water, stir well, cook covered till half cooked.

Add the rice paste, keep stirring while pouring it. Cook covered again stirring occasionally till both chicken and bamboo shoot are cooked. 
Add khaari, stir well and cook for a few more minutes till gravy thickens.
Garnish with long coriander, it adds to the flavour.

 Ondla ingkhree-mewai jwng daau jwng is ready to serve with rice.