In Asian countries Bamboo shoot is a delicacy. Young sprouts of bamboo called “bamboo shoots” are used as food. It is added in soups, salads, pickle, and various types of curries. In India, both in NE India and Southern states, during monsoon season bamboo shoots are available in abundance.

Even though bamboo belongs to same family as rice, it is a tall grass and has other economical values as well as several health benefits. Bamboo shoots need curing to remove excess anti-nutrients present in the shoots. These anti-nutrients can be toxic, hence the precaution. Pregnant woman must not eat bamboo shoots as it could cause bleeding.  One can store them in salt water for future use.

Bamboo shoot curry recipe:

You can use canned bamboo shoot or fresh bamboo shoot for curry preparation. If you are using fresh bamboo shoot, then it needs little more preparation to remove anti-nutrients. As mentioned above curing helps to remove excess chemicals from bamboo shoot. For curing, remove outer most covers of the fresh bamboo, use inner tender white portion (as shown in picture). Finely chop the shoots, wash couple of times and soak in water for minimum 2 days (48 hours). In between after 24 hours change the water.  Before using, remove water and wash again using fresh water and continue with recipe.

Ingredients:

1. Tender bamboo shoot – 2 cups
2. Turmeric – ½ tsp
3. Salt- as needed
4. Jaggery – small piece (Optional)
5. Tamarind -2 inches
6. Oil – 1 Tbsp
7. Mustard – 1 tsp
8. Urad dal – 1 tsp
9. Cumin – ½ tsp
10. Asafetida – a pinch
11. Red chili -1 or 2
12. Curry leaves – Few for seasoning
13. Water- as required

For masala preparation:

1. Mustard seeds -3/4 tsp
2. Grated coconut -1/4 cup
3. Red chilies – 6

• You can use canned bamboo shoot or fresh bamboo shoot for curry preparation. If you are using fresh bamboo shoot, then it needs little more preparation called curing. Curing helps to remove excess chemicals from bamboo shoot. For curing remove outer most covers of the fresh bamboo, use inner tender white portion (as shown in picture). Finely chop the shoots, wash couple of times and soak in water for minimum 2 days. Before using, remove water and wash again using fresh water and continue with recipe.
• You can also store excess bamboo shoots for future use by soaking in salt water.  

Method:

1. Heat oil in pan on medium heat, add mustard, two pieces of red chili, curry leaves, asafetida and urad dal.
2. Once urad dal turns golden brown, add finely chopped bamboo shoots and fry for 3-4 mins. Add water, mix well, and cover the lid to cook. In between mix the contents and if needed add little more water.
3. Soak tamarind in little warm water and extract the concentrate.
4. Once the bamboo shoots are cooked add tamarind extract, jaggery and salt. Mix it well.
5. Prepare masala by coarse grinding red chilies, mustard seeds, and coconut.
6. Add the masala to cooked bamboo, mix  well on low heat, so that mustard smell disappears.
7. Add half a tsp of coconut oil, garnish with chopped cilantro and serve hot bamboo shoot curry with rice, chapati or roti.

Image credit: Prateek Pattanaik, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons