Kirla Dangar

                         Bamboo shoots are referred to as keerlu in Konkani. Keerlu both fresh and brined is used in many dishes in our cuisine and is a favourite with everyone. Though due to Its strong flavour and aroma a few dislike it too. Today     I am sharing a recipe using brined keerlu which is called dangar .I have already shared dangar using taikilo(tora leaves)Taikila Dangar / ambados To check for other bamboo shoot dishes and brining methods do have a look at our Archives.

1. Soak dosa rice and toor dal for 2 to 3 hours,wash well and drain.
2. Grind the dal and rice along with the roasted chillies,hing and tamarind to a not so fine paste (previous stage of fine) adding very little water.
3. Remove this paste to a wide bowl,add finely chopped bamboo shoots and mix well.
4. Check for salt and add only if required as the bamboo shoots are brined and contain salt.

1. Take care that the paste should be thick .
2. Take small portions of the batter / paste and shape them into round balls and flatten them.
3. Deep fry them on medium high heat until they get a nice red colour .
4. Remove on to  kitchen rolls to remove excess oil.
5.      The kirla dangars are now ready to be served as side dish with meals.You can also have them as a evening snack with tea or coffee.

1. Soak the brined bamboo shoots in plenty of water for at-least 4-5 hours or better  overnight –  to remove the excess salt. Wash well and change the water twice if required while soaking.Then chop it finely.
2. Adding toor dal is optional but adding it helps in binding.
3. I have not included detailed step wise pictures …if you need to check – refer my post of taikile dangar which I have mentioned above .
4. Be very careful while adding salt as the bamboo shoots are already salted.
5. You can also grind the bamboo shoots along with the other things just before taking out the paste …just pulse it once or twice.But I prefer it this way as I love to bite into them .