Karil (bamboo shoot curry)

Step 1: If using fresh 14 oz bamboo shoots, peel off the tough outer sheaths, slice thinly and boil in plenty of water for 15–20 minutes, changing the water once, until tender and no longer bitter. Drain. Tinned shoots only need rinsing.

Step 2: Heat 3 tbsp mustard oil in a kadhai over a high heat until it smokes lightly, then lower to medium. Add ½ tsp nigella seeds (kalonji) and 2 dried red chillies and let them sizzle for a few seconds, then add 8 cloves garlic and fry until light gold.

Step 3: Add 1 onion and 2 green chillies and fry for 5 minutes, until soft and golden.

Step 4: Add 2 potatoes, ½ tsp ground turmeric, ½ tsp chilli powder, 1 tsp ground coriander and 1 tsp salt and stir for 2 minutes. Add the bamboo shoots, cover and cook over a medium-low heat for 12–15 minutes, stirring now and then, until the potatoes are tender.

Step 5: Uncover, raise the heat to medium-high and stir-fry for 3–4 minutes, until the edges catch and turn golden. Common mistake: serving it wet; karil should be dry and lightly fried. Serve with rice and dal.