The bamboo plant is a member of the grass family. After about 3-4 years of implantation, a new shoot arises from the underneath root system which is then gathered, and eaten as a vegetable. They are used in numerous Asian dishes and broths. They are sold in various processed shapes, and are available in fresh, dried, and canned versions.its very hard to resist buying tender bamboo shoots.More so ,the edible bamboo shoots is a veggie wonder during late summer or in the early southwest monsoon season in Nilgiris.
Tender Bamboo Shoots (Finely sliced ) -1 cup
(Remove the out layer and cut the bamboo shoots and put it in water till the time to cook)
Onions – 2 (big )
Ginger / Galic paste – 2 tbsp
Grated fresh coconut-6 to 7 tbsp
Fresh Coriander leaves – 1 small bunch
Chilli Powder- 1 tbsp
Coriander Powder- 1&1/2 tbsp
Turmeric powder- 1/4 tbsp
Garam masala powder -1 tspn
Oil- 3 tbsp
Curry Leaves- 8-10
Salt- to taste
Heat the pan.
pour oil and allow to heat.
Add finely chopped onions and fry well.
Add Ginger garlic Paste and again saute for a while.
Add Pinch of turmeric powder in that.
saute to allow the raw smell goes.
Add tender Bamboo shoots pieces.
On low-medium flame add some salt to taste and saute for nearly 7-10 minutes.
Cut the potatos in to 4 pieces & add to pan.
Add curry leaves.
Add chilli powder,Coriander Powder,Garam masala powder.
Saute to allow the masala’s raw smell goes.
Cut 3 tomatos and grind well & add that puree in to that pan.
Allow to boil.
Add little water if needed .
Grind coconut and mall bunch of fresh coriander leaves and add that paste.
Allow it to boil again.
Close the lid and the cooker whistle thrice on a low flame.
Off the stove and the pressure goes down, open the lid.
Serve hot with rice or chappathi . 🙂