BAMBOOSHOOT CURRY

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.