Chicken+Bamboo Shoot Ondla

Ondla is a favourite delicacy of the Bodos. It is a curry made of ground rice mainly cooked with meat or fish. A variety of herbs, shoots, leaves, edible flowers are added to this curry which enhances the taste making it one of the most delicious dishes of ethnic Bodo cuisine.

To cook this particular Ondla, I have used fresh Bamboo Shoots. A variety of Bamboo Shoots are available during the Summer months in Assam when new shoots of Bamboo sprout. Of course some varieties of Bamboo shoots are available round the year on the hills of other States of North East India. The tastes also differ.

 
How to clean and cut: Peel off the outer layers till the very tender part is found. Wash whole before slicing. Cut off the portions whenever fiber is found while slicing the Bamboo shoot.

To cook this recipe you need:                          Serves 4

1. Chicken 600 gm (after cutting)
2. Bamboo Shoot 300 gm (after slicing)
3. Joha Rice 2 tbsp, soaked in water for an hour and ground to a paste.
    (rice powder can be used too, only make sure that no lump
        is formed while adding to the curry)
4. Onion 2 medium, grated
5. Paste of 10 cloves Garlic+1 small piece of Ginger
6. Turmeric half tsp
7. Salt 2 tsp or to taste
8. Green Chilli to taste, chopped or slit lengthwise
9. Mustard oil 3 tbsp
10. Kharwi/Khaar/Kola Khaar/Kol Khaar 2 to 3 serving spoons depending on the strength
      (Soda-bi-carb is a substitute)
      (for a change, Kharwi may be omitted sometimes while cooking this curry.

How to cook: 

Heat Oil, fry Onion for a few minutes.
Add Chicken, Bamboo Shoot, Salt, Turmeric, Ginger+Garlic paste and Chilli. Reserve a little paste to add later. Keep stir frying on medium heat till Chicken turns pale brown.
Add 2 glasses of Water and pressure cook, 6 whistles.

Pour the curry on a Karahi (pan) and add ground rice/rice paste. Add more water if required.
Add Kharwi if you want at this point. Check Salt, Chilli. The gravy should not be thick yet not too watery. Add the reserved Ginger+Garlic paste.

Serve with a hot plate of rice. Tastes superb.