Chakhwi (Tripuri Bamboo Shoot Stew)

Chakhwi is the signature dish of the Tripuri people. Traditionally made with bamboo shoots, jackfruit or papaya and thickened with a little rice and 'khar' (an alkaline water), it is light and earthy. Tinned bamboo shoots make it easy in Europe; baking soda replaces khar.

Video by Chameli Recipe’s on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 30 min
• Vegan · gluten-free
• Famous in Tripura

Ingredients

• 1 tin bamboo shoots (about 300 g drained), rinsed and sliced
• 200 g green papaya or pumpkin, in chunks
• 100 g green beans
• 1 onion, sliced
• 3 green chillies, slit
• 1 tbsp grated ginger
• 2 tbsp rice, soaked 30 minutes and ground (or 1 tbsp rice flour)
• 1 pinch baking soda (instead of khar)
• 1 tsp salt
• 1 litre water
• fresh coriander

Method

1. Bring the water to a boil with bamboo shoots, papaya, beans, onion, chillies, ginger and salt.
2. Add the pinch of baking soda and simmer for 15 minutes until the vegetables are soft.
3. Stir the ground rice into a little cold water and add it to the pot, stirring.
4. Simmer for 5–8 minutes until slightly thickened.
5. Finish with coriander and serve with rice. Add dried fish or chicken for a non-veg version.

Tip: Rinse tinned bamboo shoots well and boil them once to remove their tinny taste.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.