Black Cardamom Shoots or Aihredawn in Hmar, is usually cooked as a Sathu Changalhme with Fermented Pork (Sathu). You can also add Eggplant to the traditional dish to make a thick gravy.
As with the Black Cardamom, the smell of Aihredawn would be aromatic for many, but also it can be disliked by some.
You can also prepare as Ngathu Changalhme (with Baking Soda) or Ngathu Chialhme (without Baking Soda) in combination with Fermented Fish (Ngathu). One can also try it out with other matching vegetables as well.
To clean, one needs to discard the outer covering of the shoots.