Bamboo Shoots in Spicy Coconut!!
I have tasted bamboo shoots just once before and that was years ago and I can hardly recollect how it tasted.
Each time I go to the local market to buy veggies, I see heaps of bamboo shoots and always want to buy a few and try out a recipe. Actually I was not sure what to prepare with it until I saw a sweet and spicy bamboo recipe @ Aayi’s Recipes and so this time I got a few.
No one is fond of the ‘sweet version’ of any dish at home so I changed the original recipe a bit to suit our taste.
Bamboo belongs to the grass family and the shoots are the young new canes that are harvested before they are two week old or one foot tall. They are used in a wide range of dishes in the Asian cuisine.
Bamboo shoots can be considered ‘Heart friendly’ as they are low in fat and rich in fiber. Fiber, as we all know is, helps to keep the cholesterol in check. Moreover, they are rich in potassium. Potassium is ‘healthy heart mineral’, meaning it maintains the blood pressure and a steady heart rate! To top it all it has zero Cholesterol.
Apart from this they are rich in Lignin’s and phenolic acid. Lignin is a component of fiber and they exhibit anti-cancer, anti-viral, anti-bacterial, anti-fungal properties.
Phenolic acids have mild anti-inflammatory properties [Bamboo is used as to treat infections in Chinese medicine] and are potent anti-oxidants. Anti-oxidants are rquired to prevent cancer and blood vessel injury that can trigger arteriosclerosis.
It is also a good source of Protein, Vitamin E (Alpha Tocopherol), Riboflavin, Niacin and Iron and a very good source of Vitamin C, Thiamin, Vitamin B6, Phosphorus, Potassium, Zinc, Copper and Manganese.
Wow!! So that makes Bamboo shoots a really healthy vegetable!!
Here we get bamboo shoots that are almost ready to use. Meaning, the outer sheaths are removed and only edible portion is sold. But they have to be peeled before cooking.
Moreover bamboo shoots can’t be eaten raw as they have a slightly bitter taste and are not digestible easily in the raw form.
Here comes the tasty recipe. The original recipe is here
You need :
1. Bamboo shoots – 2
2. Grated coconut - 5 tablespoons
3. Coriander seeds - 1 teaspoon
4. Urad dhal - 1 teaspoon
5. Chilli powder - 2 teaspoon [use less for mildly spicy version]
6. Tamarind extract - 1 tablespoon, thick [or a small bit of tamarind soaked in a little warm water and extract the juice]
7. Mustard - 1/2 a teaspoon
8. Oil - 1/2 + 1 teaspoons
9. Salt to taste
Steps to cook:
1. Peel and chop the bamboo shoots
2. Pressure cook with a little water for 10 minutes or till soft.
3. In a pan heat 1/2 teaspoon oil and fry the coriander seeds and urad dhal, till the dhal turns brown.
4. Cool and powder along with the grated coconut, chilli powder. Add a little water if needed but don’t make it too watery.
5. In a pan heat the remaining oil and put in the mustard seeds
6. When they crackle, add the ground paste and sauté till the raw smell disappears.
7. Put in the cooked shoots and add salt and mix well.
8. Cook for another 2 minutes for the flavors to blend.
9. Garnish with chopped coriander leaves and serve with rice/roti[Chapathi]
This spicy bamboo curry is off to join other delicacies @ Sia’s Monsoon Spice where she is hosting RCI-Udupi and Mangalore Cuisine
Since this is a coconut based dish, it also goes to my event – Let’s Go Nuts - Coconut!
Labels: Dry Veg Curries, Goodies from veggies, Vegan varieties
