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'''Hendua''' (also '''Hendua chutchuta''') is an Indian cuisine of Western [[Odisha]] that is normally consumed as pickle or seasoning,<ref name=odiakitchen>{{cite web|title=Kakharu Saga (Pumpkin leaves)|url=http://www.odiakitchen.com/kakharu-sagapumpkin-leaves/|website=odiakitchen.com|publisher=Odia Kitchen|accessdate=3 November 2015}}</ref> garnishing as a liquor when fermented<ref name=IJTK>{{cite journal|last=Choudhury, Sahu, Sharma|first=Debangana, Jatindra K and GD|title=Bamboo shoot: Microbiology, Biochemistry and Technology of fermentation - a review|journal=Indian Journal of Traditional Knowledge|date=April 2012|volume=11 |issue=2|pages=242–249|url=http://nopr.niscair.res.in/bitstream/123456789/13852/1/IJTK%2011%282%29%20242-249.pdf|accessdate=3 November 2015}}</ref> and eaten with roasted or fried tomatoes. Hendua is [[Drying (food)|hard-sundried]]<ref name=Odishabamboo>{{cite web|title=Bamboo Shoots|url=http://www.odishabamboo.org/usages.php|website=Odishabamboo.org|accessdate=3 November 2015}}</ref> or [[pickled]] (allowing fermentation) [[bamboo shoot]] (locally known as "{{transl|or|karadi}}") that is eaten alone and also by adding with other dishes,<ref name=ET>{{cite news|last1=Patnaik|first1=Nageshwar|title=‘Orissa can make Rs 600 cr from bamboo trade’|url=http://articles.economictimes.indiatimes.com/2009-01-16/news/27660654_1_national-bamboo-mission-bamboo-business-bamboo-handicrafts|accessdate=3 November 2015|work=The Economic Times|date=16 January 2009}}</ref> both fresh and stored as pickle.<ref name=Vasundhara>{{cite news|last1=Rath|first1=Bikash|title=Bamboo in Orissa: Trade and Livelihood Perspective (Therapeutic applications)|url=http://vasundharaodisha.org/NTFP/BambooInOrissa.pdf|accessdate=3 November 2015|agency=Vasundhara Odisha|publisher=Vasundhara}}</ref> New sprouts of bamboo culms that are procured from bamboo-forests by locals are sliced and pickled. They are fried to prepare the dish. Many locals and [[indigenous peoples|indigenous]] people generally use {{transl|or|hendua}} for making [[curry|curries]]. Hendua is generally produced in households and sold in village {{transl|or|[[haat bazaar|haat]]s}}.<ref name=Vasundhara/>

== Medicinal use ==
Hendua is also arguably used for its medicinal values. It is mixed with [[Madhuca longifolia|mahua]] seed oil for body massage during [[common cold]] of both humans and cattle. Fried hendua is consumed with old [[jaggery]] for gastric trouble of cattle.<ref name=Vasundhara/>

== References ==
{{Reflist}}

[[Category:Indian cuisine]]

{{India-cuisine-stub}}

Hendua - Revision history

UpdateBot at 05:55, 5 January 2022