Friday, September 12, 2008

Vaasotyachi Bhaji - Bamboo Shoots Stir Fry

Vaasotyachi Bhaji
Bamboo Shoots Stir Fry
2 cans bamboo shoots, drained
1 cup kala vatana sprouts, boiled
1 tbsp jaggery
salt to taste
4-5 tirphals/Teppals, soaked in 2 tbsp warm water for 15 minutes

Grind to a coarse paste
1/2 cup fresh coconut
4 byadgi chilies
5 black peppercorn
1 tsp tamarind pulp

1. Soak bamboo shoots in water for 4 hours. Wash and drain completely.
2. Add bamboo shoots and boiled kala vatana to a sauce pan. Add turmeric powder and 1/2 cup water.
3. Add coarsely ground masala, salt & tirphal with water.
4. Bring to a gentle boil. Simmer till all the liquid is evaporated.
5. Cover and switch off the gas.

Note -
1. Tirphal needs to be discarded. In this curry, tirphal can be mistaken as kala vatana. Tirphal adds a wonderful flavor & aroma to many Konkani, Goan and Malvani delicacies. However, if you take a bite, it may be quite pungent. So use the tirphal with stems for this recipe. So after cooking and covering the lid for some time, the aroma/flavor will be in the curry and you can easily discard the entire stem.
2. After grinding the coconut masala fine, you can add tirphal along with water and grind quickly. So the tirphals are still whole but impart the delicious flavor to the masala.
This post is my contribution to RCI:Konkan at Deepa's recipes n' more.


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