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Assamese style Rattan Shoots recipes


There are different varieties of Rattan shoots and  Assamese bet gaaj is one of them. Bet is famous for making furniture. The mature rattan shoots are used for making furniture and young tender rattan shoots are used as a vegetable in Assamese cuisine. The outer green skin is peeled off and the inner white tissue is used as a vegetable.  The taste of rattan shoot is bitter. When I was a kid, I didn't liked eating few vegetables. Rattan shoot is one of them.  I didn't liked it because of it bitterness. But now I love its taste . There is another variety of rattan shoot available in Arunachal Pradesh and few parts of Assam which is little bigger in size than bet gaaj and is not bitter at all, which is called raidang gaaj in Assamese. Here in this post I am going to share three simple recipes of rattan shoots(bet gaaj) which I learned from my mother.

rattan shoots 

soft and tender rattan shoots 


1. Stir fried rattan shoots with potato :



INGREDIENTS: (For 1 small bowl : serve -2)
• 2-3 pieces of rattan  shoots
• 1 small potatoe
• 1 small onion chopped
• 1 tbsp mustard oil
• 1/3 tbsp turmeric powder
• salt to taste

METHOD:
• Peeled off the outer green skin of rattan shoots and chopped the inner soft and tender parts of rattan shoots. Soak it in water so that it doesn't turn black.
• Peeled off the potato and chopped it.
• Heat mustard oil in a pan.
• Add chopped onions , fry till translucent.
• Add turmeric powder.
• Add chopped potatoes and rattan shoots.
• Add salt .
• Fry and cook till potatoes and rattan shoots become soft and tender.
• Serve with rice.

2. Boiled and mashed rattan shoots /bet gaaj pitika :




INGREDIENTS:(for 2 people)
• 2 pieces of rattan shoots 
• 1 onion finely chopped 
• 1 little piece of ginger finely chopped 
• 1- 2 green or red chillies
• salt to taste 

METHOD:
• Peeled off the outer green skin of rattan shoots and chopped the inner soft and tender parts of rattan shoots.
• Boiled the rattan shoots pieces till become soft.
• grilled chillies on open fire .
• In a hand grinder (Khundona in Assamese) mix all the ingredients. Grind and mixed everything.
• Serve with rice.

3. Rattan shoots with rice flour :



INGREDIENTS: (for 2 people) 
• 3-4 pieces of rattan shoots 
• 1 potato
• 1/3 tbsp Panch phoron
• 1 tbsp red chilli powder
• 1/3 tbsp turmeric powder
• 2-3 tbsp rice flour
• 2 tbsp mustard oil
• salt to taste

METHOD:
• Peeled off the outer green skin of rattan shoots and chopped the inner soft and tender parts of rattan shoots. Soak it in water so that it doesn't turn black .
• Peeled off the potato and chopped it.
• In a pan heat oil.
• Add panch phoron.  When crackling add turmeric powder .
• Add chopped potatoes and rattan shoots.
• Stir and again add red chilli powder and salt.
• Fry for 2-3 minutes and then add 1 cup of water. Bring to boil
• Add rice flour. Here I am using xandoh guri (roasted and ground rice flour).
• Add more water if required.
• Cook till potatoes and rattan shoots become soft and tender .
• Serve hot with rice. 

Comments

  1. I never had bet gaaj until recently when my mother-in-law cooked for us. It is delicious if cooked properly. Thanks for these recipes. Got to try some day.

    ReplyDelete

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