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.
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
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....
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| 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....
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