Fresh (or pickled) tender bamboo shoots – 1-2, I prefer fresh
Green gram (Hesaru kaalu) – ¼ cup, soaked in water overnight
Dry red chillis – 2-3 (Or as per taste)
Coriander seeds – 1 tsp
Fenugreek seeds – ¼ tsp
Grated fresh Coconut – ½ cup
Asafotida (hing) – ¼ tsp
Tamarind paste (juice) – ½ tsp
Jaggery – 1 tsp
Salt - to taste
Oil – 2 tsp
Mustard seeds – 1 tsp
Curry leaves – 1 strand
- Wash & soak green gram in water for 6-8 hours or overnight. Drain the soaked water, wash clean and cook soft in a pressure cooker with added salt and water. It will be done in 1-2 whistles.
- Keep the processed/ cooked bamboo shoots (kanile) ready. Look for the post on ‘processingof fresh bamboo shoots’ here.
- Heat a pan. Fry coriander seeds, fenugreek seeds, dry red chillis & asafoetida in few drops of oil until you get a nice aroma.
- Grind these fried spices with grated coconut to smooth paste. Keep aside.
- Now mix cooked bamboo shoot pieces & green gram in a vessel. Add salt, tamarind, jaggery and water as needed. Bring this to boil. Add the ground masala, water to adjust the consistency of the gravy and boil well.
- Now prepare a seasoning of mustards & curry leaves in oil and add to the curry. Enjoy it with rice.