BAMBOO SHOOT PICKLE
A HOT, TANGY, CRUNCHY TENDER BAMBOO PICKLE
Ingredients:
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 appétit!
Note:
Once a jar is opened for use, keep it
refrigerated for freshness.
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