Ingredients:
- Fresh Bamboo Shoots – 500 grams (peeled and finely sliced)
- Mustard Oil – 2 tablespoons
- Cumin Seeds – 1 teaspoon
- Fenugreek Seeds – 1/2 teaspoon
- Asafoetida – A pinch
- Turmeric Powder – 1 teaspoon
- Red Chili Powder – 1 teaspoon (adjust according to taste)
- Salt – to taste
- Tomatoes – 2 medium, chopped
- Green Chillies – 2-3, slit
- Ginger-Garlic Paste – 1 tablespoon
- Coriander Leaves – for garnish
Instructions:
- Prepare Bamboo Shoots:
- If using fresh bamboo shoots, ensure they are properly peeled. Slice them finely. Boil the sliced bamboo shoots in water for about 10 minutes to remove any bitterness. Drain and set aside.
- Cooking the Curry:
- Heat the mustard oil in a pan until it starts to smoke slightly. Reduce the heat to medium.
- Add cumin seeds and fenugreek seeds. Let them sizzle for a few seconds until they start to pop.
- Add asafoetida, turmeric powder, and red chili powder. Stir quickly to mix the spices with the oil.
- Add the ginger-garlic paste and sauté until the raw smell disappears, about 1 minute.
- Add the chopped tomatoes and green chillies. Cook until the tomatoes are mushy and oil starts to separate from the mixture.
- Adding Bamboo Shoots:
- Add the pre-boiled bamboo shoots to the pan. Mix well to ensure the shoots are coated with the spice mixture.
- Add salt to taste and about a cup of water (or enough to cover the bamboo shoots). Bring to a boil.
- Cover and simmer on low heat for about 15-20 minutes, or until the bamboo shoots are tender and the curry has thickened to your liking.
- Final Touch:
- Garnish with chopped coriander leaves.
- Serve hot with steamed rice or chapatis.
This dish is a wonderful exploration of textures and flavors, particularly with the unique taste of bamboo shoots, which isn’t very common in most other parts of India. Enjoy cooking and tasting this exotic dish!
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