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
Build a full meal around Baimbale Curry
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 bunch | Bamboo Shoot , tender |
|
1 cup | Coconut , grated |
|
1 tablespoon | Coriander Seed |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Black Peppercorn |
|
1 teaspoon | Turmeric powder |
|
2 cloves | Garlic , finely chopped |
|
1 small | Onion , thinly sliced |
|
2 tablespoons | Coconut oil |
|
1 teaspoon | Mustard Seed |
|
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.