|TINGALVRE AND BAMBOO GHASHI|
WHAT YOU NEED:
Tingalvre 1/2 cup
Bamboo shoots 10-12 pieces
Red chillies 7, fried in little oil
Coconut grated 2 big handfuls
Tamarind, a size of a small marble
Garlic cloves 9-10
Oil 3-4 tsp
Salt to taste
|BEFORE SEASONING .........|
HOW TO MAKE:
Wash and soak tingalvre for 1/2 an hour.
Pressure cook tingalvre and bamboo shoots cook for 15 to 20 minutes after the first whistle. I never soak tingalvre and pressure cook it for 15 minutes. Some of my friends say they soak it for minimum 2-3 hours as it needs more time to cook.
Let the pressure cooker cool down naturally.
Grind coconut gratings, fried red chillies and tamarind to a very fine paste.
Keep boiled tingalvre and bamboo shoots with little water on the fire and add salt. Let it boil for few minutes.
Then add ground masala to the tingalvre and bamboo. Add a cup of water and stir well. If the gravy is thick add some more water.
Allow it to boil for few more minutes. Switch off the burner.
Heat a small pan with oil. Crush the garlics and add to the hot oil. Saute it till it turns brown.
Pour this seasoning on the ghashi.
This curry goes well with rice.