Tuesday, 25 November 2008

Bamboo shoot and black eye beans curry

Bamboo shoots is commonly used in Chinese stir fries. This is added to curries and spicy pancakes in our community. This is very rare and expensive vegetable found in India so its considered as a delicacy. I was overwhelmed to see cans of bamboo shoots in supermarkets. Authentic Konkani bamboo shoot curry is prepared using sprouted moong beans or just cooked moong beans. The method remains the same. For any dry beans you buy, it should be soaked overnight and pressure cooked the next day.

200g / 1 tin of cooked black eye beans/ sprouted moong beans
100g /1 small tin of cooked bamboo shoots.
3 tbsp grated coconut
1 tsp mustard seeds
1 tsp turmeric
a pinch of fenugreek seeds
1 tsp oil
1 sprig curry leaves
4 dry red chillies
1 tsp tamarind juice
1 cup water
1 tsp salt

prepare the masala by grinding cocnut, red chillies, tamarind juice, turmeric, fenugreek seeds and 1/4 tsp mustard seeds and little water . Grind it into a smooth paste. Mix masala, black eye beans , bamboo shoots , water and salt. Bring this mixture to a boil and simmer it for 10 mins. Meanwhile prepare the tempering by heating oil , to this add rest of the mustard seeds , when this stops spluttering add curry leaves. Now pour this tempering into the curry . This is ready to be served.

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