Baimbale Curry
Veg
Vegan
Monsoon bamboo shoot curry — fresh bamboo shoots (baimbale) harvested from the forests of Coorg during the monsoon, sliced, boiled to remove bitterness, and cooked in a coconut-based gravy with kachampuli, dried red chilli, and mustard seeds. The bamboo shoots have a tender crunch and earthy flavour that absorbs the curry beautifully. A seasonal preparation unique to Coorg and the Western Ghats.
Cuisines
Coorgi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 bunch | baimbale (bamboo shoots) |
| 1 cup | grated coconut |
| 1 tablespoon | coriander seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | black peppercorns |
| 1 teaspoon | turmeric powder |
| 2 cloves | garlic |
| 1 small | onion |
| 2 tablespoons | coconut oil |
| 1 teaspoon | mustard seeds |
| 1 pinch | asafoetida |
| 1 cup | water |
| — | salt to taste |
Instructions
- 1 Peel and finely slice the baimbale (bamboo shoots) and soak them in water for 2-3 days, changing the water daily to remove bitterness.
- 2 Dry roast the coriander seeds, cumin seeds, and black peppercorns until fragrant.
- 3 Grind the roasted spices along with grated coconut, turmeric powder, garlic, and a little water to form a smooth paste.
- 4 Heat coconut oil in a pan and add mustard seeds. Once they splutter, add asafoetida and chopped onions.
- 5 Sauté the onions until they turn golden brown.
- 6 Add the ground spice paste to the pan and cook for 5-7 minutes until the raw smell disappears.
- 7 Drain the soaked bamboo shoots and add them to the pan.
- 8 Pour in a cup of water and salt to taste, then cover and simmer for 15-20 minutes until the bamboo shoots are tender.
- 9 Adjust the consistency of the curry with water if needed and simmer for another 5 minutes.
Tips
Ensure the bamboo shoots are soaked well to remove any bitterness before cooking.