Tender Bamboo Pickles

Tender Bamboo Pickles


  • Tender Bamboo pieces – 1 cup
  • Ginger – 1 inch piece
  • Fenugreek seeds – ¼ teaspoon
  • Salt – ½ cup
  • Red chillies – 8
  • Vinegar – 1 tablespoon
  • Mustard seeds – ¼ teaspoon
  • Curry leaves – 6
  • Garlic – 2 cloves
  • Oil to fry

Chop tender bamboo into tiny pieces. Keep in water for a day. Change the water the next day. Keep in a warm place for 3 days so that it turns sour. Squeeze all the water out. Fry well in oil. Grind the ginger, salt, red chillies, mustard and fenugreek seeds in vinegar to a fine paste. Season mustard seeds, garlic and curry leaves in a little oil and add the masala paste to it. Stir for a while. Remove and let it cool. After it cools add tender bamboo pieces, mix well and store in an airtight jar.

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