½ kg thinly sliced bamboo shoot
(if the bamboo is very tender, you can cook it directly into the curry. Otherwise, it is usually parboiled before use with a little turmeric and salt and using the sour soaking water*.)
2 medium onions, finely sliced
- 5-6 cloves garlic, lightly crushed
- A small sprig of curry leaves
- ½ tsp mustard seed
- 2-3 dry red chillis,
- ½ tsp turmeric
- 1 tbsp ground coriander
- 1/2 tsp chilli powder, or to taste
- 1 ½ cups grated coconut, ground to smooth paste.
- 1 tsp dark jaggery (optional)
- A dash of kachampuli** or ½ tsp thick tamarind extract
- 2-3 tbsp oil.
- 1/2 tbsp dark roasted cumin
- 1 tsp roasted mustard seed
Heat the oil on a deep pan, kadhai or wok and put in the mustard. When it sputters, put in the red chillis, curry leaves and garlic. Sauté briefly, then add the onions and cook until they are soft and beginning to brown.
Put in the bamboo shoot, all the remaining spices and 2 cups of hot water. Bring to a low boil and then simmer for 10-15 minutes, or until the bamboo is tender but still firm to the touch.
Add the jaggery if using, followed by the ground coconut paste and simmer for a few minutes more. Stir in kachampuli or tamarind two minutes before removing from the heat.
A perfect pairing with akki ottis and a touch of ghee.
* For more on the preparation of fresh bamboo shoot, refer to www.acookeryyearincoorg.com)
** a souring agent made from the fruit of Garcinia gummi-gutta.