Yummy bamboo shoot vegetable
Bamboo shoot vegetable makes it appearance on the dining tables at the onset of monsoons. The reason being the best tasting shoots are harvested during this season.
Once you have managed to get the shoot of a bamboo, mince it with a steel knife. Why the steel knife? Any other kind of knife can cause reaction with the bamboo – rendering it poisonous to eat. While mincing the bamboo, make sure you do this only to the tender portion of the bamboo and take off the outer cover . Once minced, you must soak it in water. Keep changing the water every half a day, for about two days. Drain the water and squeeze it out of the bamboo. The minced bamboo is now good to use for your vegetable.
Ingredients:
¼ kilo of minced bamboo shoot
100 gms of sprouted moong
A handful of grated coconut (optional)
For the masala
1 tsp coriander seeds
½ tsp cumin seeds
½ tsp mustard seeds
2-3 peppercorns
2-3 dry red chillies
¼ tsp turmeric
Roast all of the above and grind with about five grams of tamarind. Turmeric doesn’t need roasting.
For tempering
¼ tsp mustard
3-4 curry leaves
2-3 cloves of garlic
Oil
½ tsp sugar
Method:
- Cook the sprouted moong and bamboo together with a little salt to taste. Allow the bamboo to be a little crunchy and don’t overcook it.
- When the moong is cooked add the ground masala to this and mix well. Add sugar.
- Add the handful of coconut (this is optional).
- In a separate vessel take some oil, heat it, add mustard seeds, curry leaves and garlic. Allow the mustard seeds to splutter and garlic to turn golden brown.
- Add this to the cooked vegetable.
- Serve hot with chapattis or puris.
Image Courtesy: Shutterstock
More On >> Easy Recipes
