|TENDER BAMBOO SHOOTS SUKKE|
WHAT YOU NEED:
Kirla neeli/ tender bamboo shoots - 1 cup, finely chopped.
Coconut gratings - 1/2 cup
Dry red chilly - 4-5, roasted in little oil
Coriander Seeds - 1 1/2 tsp , roasted in little oil
Udad dal - 1 1/2 tsp , roasted in little oil
Tamarind - a small piece
Jaggery - 2 pieces ( Instead of jaggery I used 3 dates)
Salt to taste
Mustard seeds - 3/4 tsp
Curry leaves - 1 sprig
|TENDER BAMBOO/ NEELE|
HOW TO MAKE:
Cook Neeli in little water.
Add salt and cook again for few minutes.
Grind coconut gratings, red chilli, tamarind, coriander seeds, udad dal and jaggery / dates with little water to a paste.
Now add masala to the cooked neeli/ bamboo shoots. Mix well. Cook again for few more minutes.
No need of adding water as it is dry curry.
Now heat small pan with a tsp oil.
Splutter mustard seeds, then add curry leaves.
Pour this seasoning over Neeli Sukke.
Serve Neeli Sukke as side dish.