In Kodagu bamboo shoot is a seasonal
vegetables and easily available in every kodavas House. Bamboo shoot should not
eaten raw as it bitter and very strong flavor. Fresh bamboo shoot need to be
peeled and boiled in salted water to remove the bitterness and make it tender
to eat.Once it is boiled you may keep it in Fridge for longer time. Bamboo
shoot is very known useful in Asian Cuisine.Nowadays you will get preserved bamboo shoot tins in
every retail market, but the fresh bamboo shoot taste and texture will be
different from the processed.
Ingredients:
2 cup fresh Bamboo shoot
1 medium onion, Sliced
2-4 Green chilli, slitted
1 tbsp. Chopped Garlic
1 cup Coconut, grated
½ tsp. mustard seed
1 small piece of cinnamon stick
½ tsp. coriander powder
½ tsp. chili powder
½ tsp. turmeric powder
½ tsp. cumin powder
2 cup of water
2 tbsp. chopped coriander leaves
Salt to taste
1 tbsp. refined sunflower oil
Method
Heat oil in a Pan, Add mustard seed,
once it crackles, add onion, garlic, and sauté till light brown.
In a food processor put freshly grated
coconut, coriander powder, garlic, cinnamon stick and make a fine paste.
Add the grounded paste to sautéed onion,
remaining spices and add the bamboo shoot into it. Add little water to cook the
bamboo shoot for 5 to 10 minutes, till bamboo shoot becomes soft and tender.
Check the salt as per taste, Garnish
with some coriander leaves and serve hot with Rice or AkkiRoties.
