Bamboo in gravy

Instructions 

To Prepare Raw Bamboo Shoots for Cooking

• Remove the outer thick peels of the Bamboo shoots. Slice into rounds or large chunks as convenient.Rinse and soak in sufficient water to more than cover the top of the shoots. Cover and allow to soak for at least 48 hours. I soaked the shoots for 3 days (72 hours) After every 24 hours, drain, rinse and again soak the bamboo in fresh water.
• Drain, rinse and slice the bamboo into julienes (thin matchstick slices). The thinner they are the faster they will cook.Boil with ½ teaspoon of turmeric powder with sufficient water to cover the top of the slices, for at least 20 minutes.Remove from stove, drain and set aside till required.  

  Ingredients  

  Preparing Raw Bamboo Shoot for Cooking

  • 250 gms Bamboo Shoots Sliced into juliennes
  • water For soaking - as per instructions below
  • ½ teaspoon turmeric powder
  • water For boiling - as per instructions below

  For Coconut Paste

  • 1 teaspoon Cumin seeds
  • 2 teaspoons Coriander seeds
  • ½ cup fresh Coconut grated/ or grated desiccated coconut
  • ¼ cup water or as required for grinding into paste

  For Rice Powder

  • 2 teaspoons rice Boiled rice/ Idli rice/ Red rice

  For Bamboo Shoot Curry

  • 2 tablespoons coconut oil
  • ¼ teaspoon Mustard seeds
  • 3-4 cloves garlic sliced
  • 1 cup minced Onion about 75 gms or 1 large onion
  • 1 dry red chilli
  • 4-5 curry leaves
  • Cooked Bamboo
  • Coconut Paste as per instructions
  • 1 teaspoon salt or as per taste
  • ½ cup water if required
  • Rice Powder as per instructions
  • Fresh coriander leaves for garnish

  Instructions 

  To Prepare Raw Bamboo Shoots for Cooking

  • Remove the outer thick peels of the Bamboo shoots. Slice into rounds or large chunks as convenient.Rinse and soak in sufficient water to more than cover the top of the shoots. Cover and allow to soak for at least 48 hours. I soaked the shoots for 3 days (72 hours) After every 24 hours, drain, rinse and again soak the bamboo in fresh water.
  • Drain, rinse and slice the bamboo into julienes (thin matchstick slices). The thinner they are the faster they will cook.Boil with ½ teaspoon of turmeric powder with sufficient water to cover the top of the slices, for at least 20 minutes.Remove from stove, drain and set aside till required.
    

  To Make Coconut Paste for Bamboo Shoot Curry

  • Again while the Bamboo Shoot is cooking, make the Coconut Paste. Roast the cumin seeds in a dry pan for about 30 seconds, stirring so they do not burn. Remove from the pan and set aside. Add 1 teaspoon of coconut oil to the hot pan and fry the Coriander seeds. Remove from pan and set aside to cool
  • Grind the grated coconut, roasted cumin and fried coriander into a thick paste, adding only as much water as is required for it to make a smooth paste. Transfer to a bowl and set aside till required.

  Rice Powder

  To Make Bamboo Shoot Curry Coorg Style

  • Mince the garlic and onion and keep aside. Heat coconut oil in a pan. Add mustard seeds, let them splutter. Add sliced garlic, sauté on low flame for 1 minute or till they begin to darken. Add minced onions. Sauté for 3-4 minutes till translucent, stirring so that they do not char.
  • Add red chili and then curry leaves. I always shred the curry leaves into bits so that there is a better chance of their being eaten rather than have the leaves with their nutrients being discarded on the side of the plate.
    
  • Add the coconut paste, stir. Add the cooked, drained Bamboo shoots. Stir well, add a little salt. You can check and add more if required, later.
    
  • Add a little plain water (one tablespoon at a time) if the curry is beginning to look dry.Taste for salt and that the bamboo is cooked. Add salt if required, taking care to add only a little and taste again.
  • Add the rice flour/powder and stir it into the bamboo curry. Transfer to a serving dish and serve hot with rice roti or hot rice, garnished with fresh coriander leaves.
    

   Or to have gravy, add enough water, once the bamboo shoots are cooked, don't let the water dry, after adding the coconut paste and boiling it, then last add some coconut milk, coriander leaves and remove.  This is served with rice balls. Broken rice is cooked well, then you mash it, make small balls, steam it for 5-6 minutes in a steamer and serve hot with bamboo gravy.   

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