Chhattisgarhi Bamboo Shoot Curry
Veg
Vegan
Fresh bamboo shoots (baans ke konyaa) harvested in the monsoon, sliced and cooked in a simple mustard oil curry with garlic and dried red chilli. The slightly bitter, crunchy shoots are parboiled to remove bitterness before being incorporated into the simple, pungent gravy.
Cuisines
Chhattisgarhi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 200 grams | bamboo shoots |
| 1 cup | coconut milk |
| 1 tablespoon | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, grated |
| 2 tablespoons | fresh coriander leaves, chopped |
| — | salt to taste |
Instructions
- 1 Rinse the bamboo shoots thoroughly and boil them in water for 10 minutes to remove any bitterness. Drain and set aside.
- 2 Heat mustard oil in a pan over medium heat and add cumin seeds. Allow them to splutter.
- 3 Add the chopped onion and sauté until golden brown.
- 4 Stir in the garlic and ginger, and sauté for another minute.
- 5 Add the chopped tomato and cook until it turns soft and the oil starts to separate.
- 6 Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2 minutes.
- 7 Add the boiled bamboo shoots to the pan and mix well with the spices.
- 8 Pour in the coconut milk, stir, and let it simmer for 10-15 minutes.
- 9 Sprinkle garam masala and fresh coriander leaves. Mix well and cook for another 2 minutes.
- 10 Serve hot with steamed rice or roti.
Tips
For a more authentic flavor, use fresh bamboo shoots if available.