Tuesday, June 2, 2009

Kirla Chakko

During monsoon, one starts seeing kirlu (Konkani), vasota (Marathi/Malvani) or bamboo shoots in the markets of Mumbai. Unfortunately, I never paid attention to how my grandmothers skillfully cleaned and chopped this delicious vegetable (?). But here, you readily get bamboo shoots in the supermarkets. It came handy when I craved for some chakko.

Kirla Chakko
Bamboo Shoots South Canara Style
2 cans of bamboo shoots, diced to about 2 cups
1 medium potato, peeled and diced to 1 cup
1/2 tsp turmeric powder
1 sprig curry leaves, torn
1/2 cup water

Salt to taste
1 tbsp jaggery

Grind to a coarse paste
3/4 cup fresh coconut
5 byadgi chilies *
1 tbsp coriander seeds *
1/8 tsp fenugreek seeds *
1 tsp urad daal *
1 1/2 tsp tamarind pulp
(The ingredients with * must be roasted before grinding with coconut and tamarind)

1 tsp coconut oil
1 curry leaves, torn
1/2 tsp mustard seeds
1/4 tsp asafoetida

1. Add bamboo shoots, potatoes, curry leaves, turmeric powder and water in a saucepan. Bring to boil. Switch the gas to low and let it cook till both bamboo and potatoes are cooked. Add more water if needed.
2. Grind the masala by roasting the spices and chilies. Make a coarse paste adding a little water as needed.
3. Add the ground masala to the cooked bamboo and potatoes mixture.
4. Add salt and jaggery.
5. Let the mixture cookon a low flame till it becomes dry.
6. Heat a small saucepan. Add all the ingredients for tempering.
7. Add the sizzling oil to the curry. Switch off the gas and cover with the lid immediately.

Note -
1. Since we are not using fresh bamboo shoots, soak the bamboo shoots from the can for 3-4 hours before using them to remove the "can" taste of the veggies.


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