Tender Bamboo Pickles

Ingredients:

• 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

Method:
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.