Hendua is an Indian cuisine of Western Odisha that is normally consumed as pickle or seasoning, garnishing as a liquor when fermented and eaten with roasted or fried tomatoes. Hendua is hard-sundried or pickled bamboo shoot that is eaten alone and also by adding with other dishes, both fresh and stored as pickle.
It is basically tender bamboo mixed and fried with tomatoes and seasoned with curry leaves.
Ingredients:1. Tomato 1 cup
2. Dry bamboo 1 cup
3. Green chilli
4. Mustard seeds 1 teaspoon
5. Mustard oil 3 teaspoon
6. Salt to taste
Procedure:
1. Cut the tomatoes into pieces.
2. Heat some oil and put mustard, cumin and dry chilly into the oil.
3. Put The tender dried bamboo into the oil and fry them till they are golden yellow in colour.
4. After that put in the tomatoes too.
5. Mix them well and wait for 5 minutes.
Your Hendua patalghata is ready to serve.
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