Vaasotyachi BhajiBamboo Shoots Stir Fry
Ingredients
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
Method
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.
8 comments:
Bamboo shoots curry tastes awesome & adding Triphal to it.. brings out a great aroma to it! Nice entry Meera!!
Very interesting,have never used either bamboo shoots in a stir fry nor triphal...
Oh this is real deal, awesome entry. Love to try this bhaji, look delicious!!!
Lovely entry as usual Meera!
hey, I have added you to my blog roll, I am sorry for not asking earlier, is that okay with you?
Question... are bamboo shoots crunchy even after they are cooked?
I have not made them at home, thatz the reason I ask.
Seema:
Thanks so much.
Usha:
In India, the real bamboo is used. Here I use the cans.
Madhavi:
Thanks so much.
Sheetal:
Thanks for adding me on your blog roll. It's an honour.
Divya:
When using the real bamboo vegetables i.e. not the canned one, bamboo shoots can be pressure cooked before adding to the curry. But i have seen that the canned version does not need pressure cooking. They do have a little bite to it and not get very mushy.
Meera, my Mom absolutely loveeeeees 'Kirlu' but i m put off by the odor it emits while in cooking process! I remember in season, on my way back frm classes would bargain wt vasai waali and get 3-4 shoots for amma who would really b happy and chop them for dish for both dad n herself (me n bro never even went anyplace near the dish!) and pickle away the rest in salt water! I first had kirlu in Uncles Kitchen-Manchow soup! Realised hw mistaken I was about the flavor!! It takes Chinese to bring me to Indian tempered shoots!! (A long one, but cdnt help! :D)
Purnima:
You mean you didn't try Kirla chakko when you were a kid? What blasphemy!!! Arrey, you know, I never even went anywhere near Cheppi kheer thinking how aweful to have a kheer without sugar!! Few days back, mom made cheppi kheer and I realized how wrong I was, and absolutely loved the delicate flavor of coconut milk and turmeric leaves. Sometimes it takes ages to realize the real taste!!:-D
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