AVRE GHASHI / WHITE BEAN GHASHI

AVRO/ WHITE BEAN

WHITE BEAN AND TENDER BAMBOO GHASHI

WHAT YOU NEED:

Avro / Bean - 1/2 cup

Tender Bamboo - 1/2 cup, cubed

Grated coconut - 1 cup

Bilimbis - 4-5

Tamarind - a small piece

Dried red chilly - 7-8 , roasted in little oil

Salt - to taste

Mustard seeds - 1 tsp

Curry leaves - 1 sprig

AVRO ANI KEERLU GHASHI

HOW TO MAKE :

Soak Avro/ white bean over night.

Pressure cook avro/ white bean along with tender bamboo cubes for 12-15 minutes.

Cut bilimbis in round shape.

Grind coconut gratings, roasted red chilly and tamarind along with little water to a fine paste.

Now transfer the masala in a vessel. Add cooked avro and bamboo and rounded bilimbis in it, and allow to cook the masala for few minutes. Add some water to make gravy.

Add salt and stir. Allow to boil.

Then heat a tsp oil in a small pan. 

Splutter mustard seeds, then add curry leaves.

Pour this seasoning over Avre ghashi.

Serve hot Avre ghashi with staming rice.

KEERLA NEELI SUKKE/ TENDER BAMBOO SHOOTS SUKKE

Keerlu in Konkani is tender bamboo shoots. Neeli is the topmost, very tender part of bamboo. This sukke ( dry) made of tender bamboo shoots, chopped finely. I am trying this sukke for the first time. I have prepared sanna polo, ghashi and also fried with bamboo shoots. 

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

For Seasoning:

Mustard seeds - 3/4 tsp

Curry leaves - 1 sprig

TENDER BAMBOO/ NEELE 

NEELI SUKKE

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.

FRIED TENDER BAMBOO SHOOTS / TALLELE KEERLU

FRIED TENDER BAMBOO SHOOTS

WHAT YOU NEED:

Tender bamboo shoots - 2 cups

Raw rice - 1 cup

Dry red chilli - 8-9

Asafoetida - a big pinch

Salt - to taste

Oil - for frying

FRESH BAMBOO SHOOTS, CRUSHED WITH KITCHEN STONE

MASALA

MARINATED BAMBOO SHOOTS

FRIED BAMBOO SHOOTS / TALLELE KEERLU!

HOW TO MAKE:

Cut the bamboo shoots in 2" pieces.

Crush slightly with the small kitchen stone.

Soak the rice in enough water for an hour. Drain.

Grind rice, red chilli, asafoetida, salt along with little water to make a thick paste.

Mix masala and crushed bamboo shoots very well and keep aside for half an hour.

Now heat enough oil in kadahi. When it is smoking drop some masala coated bamboo shoots in it.

Fry crisp on all the sides. Remove.

Serve warm crisp fried bamboo shoots.

TENDER BAMBOO STIR FRY /NEELI UPKARI

Neeli is the tender part of bamboo, the upper part of the bamboo. This is very tender and crunchy used in making many of Konkani dishes. This particular stir fry is my fav and every one in my family loves it. We got this from Mangalore, Karnataka.

BAMBOO STIR FRY

WHAT YOU NEED :


Tender bamboo, finely cut  2 cups ( fresh or salted)
Red chillies 6, broken
Mustard seeds 1 tsp
Salt to taste
Oil 1-2 tbsp

NEELI UPKARI

HOW TO MAKE:


If the bamboo is fresh to remove its bitterness soak in the water for 2 days and the water should be changed every day.
If the bamboo is stored in salt then soak bamboos in water to remove its extra salt.


Heat 2 tbsp oil in kadahi. When the oil is hot splutter mustard seeds, then add red chillies.
Squeeze out the water from bamboos and put in the kadahi. Saute well. If the bamboo is fresh add salt, otherwise check the salt and add if needed.
Reduce the heat to minimum.
Cover the lid and cook till it is done. Stir it several times in between.


Serve it as a side dish....

BAMBOO SHOOT'S SPICY PANCAKE / KEERLU SANNA POLO

Bamboo has got a unique taste and pungent smell. I love this in any form. I remember, my mom used to fry it applying some spicy masala and we all loved the crisp fried bamboo shoots. Most of the time I get fresh bamboo, which has a slight bitter taste. To remove this bitterness before using in a curry it should be immersed in water for at least 2 days and the water should be changed every day.

My mom used to store this in salt and use it when we wouldn't get fresh bamboo.  My fav preparation is Bamboo Stir Fry. Now I am going to post  spicy dosa....

BAMBOO SHOOTS SPICY PANCAKE

WHAT YOU NEED:

Rice  1/2 cup

Bamboo shoots 1/2( Pieces)

Coconut, grated 2 tbsp

Red chilly 8-9 ( I like it very spicy so i added more chilly..You can adjust according to your taste)

Tamarind, a small piece

Salt to taste

KEERLU SANNA POLO

HOW TO MAKE:

Wash and soak rice for 1/2 an hour. Drain.

Grind all the above.

Transfer this masala to a bowl, add water and mix well. 

The batter should be dosa consistency

Heat Dosa tava, when it is hot pour a spoonful of batter and spread. (thick or thin). Put generous spoons of oil around the edges. Cover and reduce the heat to medium.

After a few minutes open the lid, flip the dosa and roast well adding some more oil.

A side dish...

  

TINGALVRE AND BAMBOO SHOOTS GHASHI

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

THINGALVRO

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.