"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
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.
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.