Saturday, 10 September 2016




     1)    Processed (for processing instructions, please see my tender bamboo in Konkani cuisine article), finely chopped tender bamboo pieces – 625 gm.
     2)    Peeled garlic cloves – 75 gm.
     3)    Peeled, finely chopped ginger – 5 gm.
     4)    Hot green chilies – 15 gm.
     5)    Sesame (gingelly) oil – 150 ml.
     6)    Hot red chili powder – 10 gm.
     7)    Kashmiri chili powder – 15 gm.
     8)    Mustard seeds – 3 gm.
     9)    Mustard powder – 10 gm.
     10)    Turmeric powder – 2 gm.
     11)    Asafoetida powder – 2 gm.
     12)    Curry leaves – 2 sprigs
     13)   Sugar – 25 gm.
     14)    Powdered salt – 35 gm.
     15)    Vinegar – 150 ml.

To cook:

          Put the hot red chili powder, the Kashmiri chili powder, the mustard powder, the turmeric powder, the asafoetida powder, the sugar and the powdered salt into a small bowl and mix thoroughly. Chop the hot green chilies to fine bits and set aside.

          Set a wok or frying pan on high heat. Pour in the oil and tip in the mustard seeds. As soon as the mustard seeds are about to finish popping, pull the curry leaves off their sprig and throw them in. Stir once and tip in the chopped chili, the ginger and the garlic cloves. Lower the heat and stir-fry for a minute.

          Now put in the tender bamboo and turn up the heat. Mix thoroughly and stir continuously for 2 minutes. Lower the heat and stir frequently for 3 more minutes. Pour in half of the vinegar (75 ml.), mix thoroughly and switch off the heat.

          Let cool naturally without a lid. When cool, transfer to four small (200 ml.) airtight jars and pour the rest of the vinegar on top of the pickle. Seal and set aside to rest for 3 days.

Enjoy this delicious bamboo shoot pickle with rice, chappatis, dosas, machkats, biriyani, fried rice or just about any food you like. This pickle is so good you will finish it in no time!

Bon app├ętit!


          Once a jar is opened for use, keep it refrigerated for freshness.

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