For the Adivasi women of Panna in Madhya Pradesh, nature-based solutions are laid out in their recipes. Yet, many recipes are soon becoming extinct as forests are cut down for mining, infrastructure, tourism, and urbanisation. Forests are also disappearing as false solutions to climate change are replacing natural cover with unsustainable conservation agendas. Adivasi livelihoods, economics, festivals and food practices, however, continue to be in harmony with nature—conversing with wildlife and biodiversity through the seasons.
Demonstrating the relationship between the Adivasi community and the forest, the bamboo plant is utilised in a number of different forms. Bamboo grass and baskets (सूप) are used for rituals and religious ceremonies during Harchat Puja—when women who have sons fast for the day (The Gonds in Panna have for long come under the influence of the Hindu social bias, customs, and rituals, which have slowly replaced Gond practices and songs). However, there are several challenges faced by those foraging in the forests too.
One can get attacked or bitten by insects, snakes, or bears. The forest department does not allow villagers to cut bamboo shoots. With a sharp rise in the tiger population, the fear of being attacked restricts the tribals’ movement. Whether for their food or for domestic use, the Gonds are unable to collect bamboo of late, often having to ‘steal’ a few poles for their household needs.
| Bamboo shoots, peeled | 500 grams |
|---|---|
| Salt | 1 teaspoon |
| Turmeric | 1 teaspoon |
| Mustard oil, kacchi ghani (cold pressed) | 1 cup or 240 ml approx. |
For the Pickle Spice Mix:
| Salt | 1 tablespoon |
|---|---|
| Turmeric | 2 teaspoons |
| Red chilli powder | 2 teaspoons |
| Coriander Powder | 1 tablespoon |
| Mustard powder | 1 teaspoon |
| Garam masala | 2 teaspoons |
| Cumin seeds (jeera) | 1 teaspoon |
| Fenugreek (methi) seeds | 1 teaspoon |
What You Will Need
Sterilised Clear Glass Jar (1kg capacity), mixing bowls, baking sheet pan, non-stick pan
Instructions
While cleaning the foraged bamboo, it is important to remove the scaly layers from the shoots. Only the tender inner part should be consumed.
Cut the bamboo shoots into smaller pieces, and wash them thoroughly with water.
In a clean bowl, mix the cut bamboo shoots together with salt and turmeric.
Place the marinated bamboo shoots mixture on a clean baking sheet pan, leaving them out in the sun for one hour.
In the meantime, combine together all of the ingredients listed under the spice mix.
Once the shoots dry out slightly, return them to the bowl and add the pickle spice mix, ensuring that it is thoroughly spread over the bamboo shoots.
In a clean, sterile glass jar, pour in the mustard oil. Add the mix of shoots and spices to the oil.
Place the jar aside for two months, with occasional stirring every couple of weeks to let the pickle mature.
The pickle will be ready after two months, and can easily be stored for 1-2 years before spoilage.
Tips
In case you are not able to sun dry the marinated bamboo shoots, an alternative is to put the baking sheet pan in an oven at the lowest temperature setting (around 100 Celsius or below) with a tiny slit open to circulate air for about 15-20 minutes.
This recipe has been sourced from Recipes for Change – Recipes for Coexistence, a publication about wild foods from the Adivasi women of Panna undertaken by Dhaatri, an NGO working for the rights of women and children in India and the protection of the ecological resources and women’s knowledge practices. Dhaatri amplifies the voices of women, their struggles, and their demands for gender equality and environmental justice.
Cover image is illustrated by Kevin Viji
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