Come monsoons and a popular veggie is cooked in many GSB homes – The Keerlu/Bamboo shoot . Although difficult to get many try to get atleast once during the season .You can learn about the method of preparations needed for cooking this veggie here . Using the tenderest part called the the Keerla Neeli – lets see the recipe to make a most yum dish – Keerla Neeli Sukke ! This recipe with pics is courtesy my dear friend – Veena Nayak
- 250gms – finely chopped tender bamboo shoots
- 1/2 of a coconut grated
- 10 – Jack fruit seeds finely chopped
- 4 – hog plums/ Ambados crushed (or little tamarind)
- A small piece of jaggery
- 1 teaspoon – whole urad (roasted in little oil)
- 8 – Red chillies roasted in oil.(i used ramnnad)
- Salt to taste
- Oil for tempering
- 1 tsp – Mustard seeds
- 1/2 tsp – Methi seeds
- 1 sprig of Curry leaves
Soak the finely chopped bamboo shoots for one day. Meanwhile change the water for every one or two hours.
In a small cooker,add the bamboo shoots,hog plums,finely chopped jack fruit seeds,little jaggery,water and cook for about 15 minutes.
For the masala – in a mixer- grind coconut gratings,roasted red chillies,tamarind (optional.if you are using hog plums,then avoid)to a fine paste.
Lastly add one teaspoon of urad dal (roasted in little oil) and grind well.
Add the masala to the cooked shoots,along with required water salt and boil well Switch off the gas.
Heat oil in a pan add oil,mustard , methi and curry leaves and pour on the curry.This is our south Canara style curry.We don’t add coriander seeds.