ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
This is the time for heavy rains in India. In rural areas like my native, it will be the season for enjoying the bamboo shoot recipes now. Bamboo shoot can't be consumed on the same day of cutting; we need to cut them into slices or any other desired shapes and it need to be soaked in water for 2 - 3 days (water need to be changed daily).
So many varieties we can prepare using the bamboo shoot. If you are bamboo shoot lovers, you can preserve them and can use them anytime. Here, we are lucky enough, because we are getting the canned bamboo shoot throughout the year in the Chinese shops! Bamboo shoot recipes will be very good in taste. Spiced bamboo shoot is my all time favorite.
Time required: 1 1/4 hour
Bamboo shoot - 2 lb (I have used half the qty of 4 lb or 64 oz can)
Urad dal - 1/2 spoon
Mustard seeds - 1/2 spoon
Pinch of asafoetida
Dry red chillies - 2
Green chillies - 3
Pinch of turmeric
Oil 2 - 3 spoon
Wash the canned bamboo shoot thoroughly and squeeze off all the water.
Finely chop the bamboo shoot and keep aside. This step is bit time consuming!
Take a heavy bottom pan and heat the oil. Add red chilli pieces, urad dal, mustard seeds, asafoetida and turmeric. Once it splutters, add the chopped green chillies and saute for a while.
Next, add the finely chopped bamboo shoot and salt to taste.
Let it get cooked on medium or low flame for 35 - 40 minutes. Saute them occasionally.
When it is done, quantity will be reduced to almost half.
Finally, add lime juice and remove it from the flame.
This will be a good combination with rice. Since it is roasted nicely, it will last for 2 - 3 days.
- I have used the canned bamboo shoot here. So, I didn't soak it in water again. If you are using the fresh bamboo shoot, soak the chopped bamboo shoot in water for at-least 2 days before using them.