Vegetarian Mains


●3 to 4 cups bamboo shoots, prepared and sliced
●1 tsp coconut oil
●3 tbsp coriander seeds
●4 to 5 dry red chilies or kashmiri chillies
●2 cups coconut, freshly grated or frozen
●2 to 3 kokum

For seasoning:
4 tsp oil
½ tsp mustard seeds
½ tsp asafetida
2 to 3 dry red chilies
a sprig of curry leaves
salt or to taste

Peel the outer leaves of the bamboo shoot until the tender white portion is revealed and then slice them.

Place the bamboo shoots in a large bowl of water, cover and keep aside. Change the water everyday for three days and then the bamboo shoots are ready to be cooked.( or buy ready made bamboo shoots from any Chinese grossary shop)

In a wok put in the coconut oil and stir in the coriander seeds and dry red chilies. Fry the seeds until they turn aromatic.

In a blender, put in the coconut, coriander seeds and dry red chilies and grind to a smooth paste.

In a large pot, put in the bamboo shoots, cover with water and cook until tender. Stir in the ground paste alongwith the kokum and bring to a boil.

Once the curry starts to simmer, it is time to prepare the seasoning. In a small seasoning pot, put in the oil and when the oil is hot, pop in the mustard seeds. When the mustard seeds start to splutter, put in the asafetida, dry red chilies and the curry leaves.

Put in the salt, mix well and serve hot.