Bash Korul er Godok [Gudok] | Bamboo Shoot with Dry Fish

বাঁশ করুল (বাঁশ কোড়ল) এর গোদক ||  Bash Korul er Godok [Gudok] || Bamboo Shoot Recipe 


Bamboo Shoot, in our local language named as Bash Korul is one of the famous food in our state. In north east you can see variety of recipes. Some will be the fermented one, some with fish and few people also like to eat as veg option.

We  generally like it with Dry fish, locally named as Sutki Mach. People may also not going to like the smell but trust me, the flavors will be awesome. Tripura is a land of mix communities like Bengalis and Tribes. So the cuisine of these tribes are distinct . We as Bengali try to get some flavor of it with addition of some of our own twists.

Most of the tribe dishes are in zero oil and thus it is also considered as one of the healthiest food. The Tribe meal is mainly consist of rice which is the staple food, meat, fish,  boiled vegetables etc.

So today I am going to represent one of the same zero oil food, named as  Bash Korul er Godok [Gudok]. The ingredients used to make this are dry fish, fresh bamboo shoot, green chillies,  garlic, potato, onion, salt and water. 

This is a dry side dish perfect with piping hot steam rice along with dal or other side dishes.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients for Dry Fish With Fresh Bamboo Shoot:

100 gms dry fish (Mostly used Sidol Sutki)
10/15 green chillies or as per taste
10 Garlic cloves
2 cup Bamboo Shoot shredded or minced
2 Potato cut in small cubes
Salt to taste
Water as required
3 Onion finely chopped

How to cook:

In a pan take some water and preboil your fresh bamboo shoot for 5 mints. This one we are doing only for blanching. After 5 mints, drain the water and keep those blanched bamboo shoot in a different bowl.

In another pan take 2 cups of water and after cleaning your dry fish put them into that hot boiling water. After few mints you can see, the fish meat has melted in the water and all the bones are separated. The water has absorbed all the fish flavors. Now you have to carefully take the water only and the bones you have to throw away.


Now in a pressure cooker, put those blanched bamboo shoot, diced potato, garlic, salt according to taste , chilies and that fish meat water. Also put some water . (Please remember we don't need any water after opening the pressure cooker lid after whistles.) Now close the lid of the cooker and give 3 whistles in low medium flame.  The whistles depends on the size of the cooker also the standard of the cooker. If after opening the lid you can see, those are not boiled properly you can give a few more whistles.

Now once our cooker is completely cools down, open the lid and check it has boiled or not. Remember, the bamboo shoot will be crunchy not a mushy paste we want, don't over boiled them.

Now mash them, Everything. You can also add some fined shopped onions and fresh green chilies. Mash and mash 😀 . But wait, don't mash it like a mashed potato, the bamboo shoots should comes to your teeth while eating them, that way you have to mash.

Now what ! your food is ready. Serve it with hot steamed rice and you are happy to go.
Please remember, you have to serve the dish on the same day you prepared.

I hope you liked the recipe. We welcome your valuable feedbacks . I love hearing from you guys.