Bamboo Shoot Gravy (Method 2)
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)
Cowpeas/ Southern Peas – 1 cup
Small Onions -10
Ginger Garlic paste – 2 spoons
Mustard seeds- 1 tspn
Jeera -1 tspn
Chilli powder- 1 spoon
Coriander powder-1 spoon
Turmeric powder- 1 pinch
sliced coconut – 1/2 cup
salt- for taste
Wash & Soak Cowpeas for atleast 30 minutes.
in a cooker ,
add soaked cowpeas, finely sliced bamboo shoots ,Onions , ginger garlic paste, turmeric powder, chilli powder, coriander powder.
on a low medium flame , allow the cooker to at least 8 whistle.
Off the stove and the pressure goes down, open the lid.
Grind fresh coconut with tomato and add the paste in to that.
on a low medium flame allow to raw smell goes.
In a fry pan add 1 tbsp oil and add mustard seeds.
Temper mustard seeds and curry leaves.
Add jeera and fry for a minute .
Add to cooker and mix well.
Serve with Hot Rice or chappathi 🙂
Bamboo Shoots goes very well with Cowpeas/southern peas.
You can also see the other preparation method of bamboo shoots in this below link .
Bamboo Shoot Gravy (Method 1)
Enjoy Eating 🙂