
Coorg
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Tender Bamboo Pickles
Ingredients:
- Tender Bamboo pieces – 1 cup
- Ginger – 1 inch piece
- Fenugreek seeds – ¼ teaspoon
- Salt – ½ cup
- Red chillies – 8
- Vinegar – 1 tablespoon
- Mustard seeds – ¼ teaspoon
- Curry leaves – 6
- Garlic – 2 cloves
- Oil to fry
Method:
Chop tender bamboo into tiny pieces. Keep in water for a day. Change the water the next day. Keep in a warm place for 3 days so that it turns sour. Squeeze all the water out. Fry well in oil. Grind the ginger, salt, red chillies, mustard and fenugreek seeds in vinegar to a fine paste. Season mustard seeds, garlic and curry leaves in a little oil and add the masala paste to it. Stir for a while. Remove and let it cool. After it cools add tender bamboo pieces, mix well and store in an airtight jar.
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