Bamboo Shoot is very commonly consumed in North Eastern part of India and many other Asian countries. It is low in calories and fat, but high in fibre. It also contains vitamins and minerals and is good for the diabetics. It can be cooked with / without veggies or with any type of meat.
But let me share an snack / appetizer that I prepared using these shoots. They turned out quite appetizing and you can serve with any homemade chutney or sauce. So if you happen to come across bamboo shoots in a market, do give it a try by following a step by step pictorial recipe.
I am not too much of a fan of these shoots. But when I came across them in a supermarket here, I was quite excited as I never had the opportunity to try it out in my kitchen. Though I have a very vague memory of having it in a curry form in a Naga restaurant some time back.
- 200 gms. bamboo shoot,
- 1 potato, boiled & grated / mashed
- 2-3 tbsp. roasted chickpea flour
- 1 onion, chopped
- 1 tsp. ginger, grated
- 1-2 green chilies, chopped
- 2-3 tbsp. coriander leaves, chopped
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tsp. dry roasted coriander-cumin powder
- 1/2 tsp. garam masala powder
- 1 tsp. flaxseed (opt)
- some extra chickpea flour for dusting
- 2-3 tbsp. oil to shallow fry
Boil the bamboo shoot with a pinch of turmeric powder. Grate or process them and keep aside.
Mix all the ingredients, except oil and divide into equal portions. Give a round shape or any other shape of your preference to them and refrigerate for a couple of minutes.
Heat some oil in a pan. Dust the cutlets with some chickpea flour and shallow fry them in batches till golden brown on both sides. Drain on a kitchen towel and relish as a tea time snack or with some chutney or sauce.
Boil bamboo shoot with a pinch of turmeric powder. Grate or process
them & keep aside.
Mix all ingredients, except oil & divide into equal portions.
Give round shape or any other shape & refrigerate for some time.
Heat some oil. Dust cutlets with some chickpea flour & shallow fry them
till golden brown on both sides.
Drain on a kitchen towel.
Relish with some chutney or sauce.
Bamboo Shoot is very commonly consumed in North Eastern part of India and many other Asian countries. It is low in calories and fat, but high in fibre. It also contains vitamins and minerals and is good for the diabetics. It can be cooked with / without veggies or with any type of meat.
But let me share my version where I added dry roasted and powdered spices to make this stir fry. It goes very well as a side dish with sambar rice, curd rice, dal-chawal, chapati or paratha. So if you happen to come across bamboo shoots in a market, do give it a try by following a step by step pictorial recipe to prepare it.
I am not too much of a fan of these shoots. But when I came across them in a supermarket here, I was quite excited as I never had the opportunity to try it out in my kitchen. Though I have a very vague memory of having it in a curry form in a Naga restaurant some time back.
Dry roast & grind -
- 1 tbsp. coriander seeds
- 1 tsp. cumin seeds
- 1 tsp. fennel seeds
- 1/4 tsp. fenugreek seeds
- 1/4 tsp. mustard seeds
- 4-5 dry red chilies
- 2 tbsp. fresh grated coconut
- 1 tsp. sesame seeds
- 1 tbsp. peanuts
- 1-2 bay leaves
Other ingredients -
- 200 gms. bamboo shoot, cut into juliennes
- 2-3 tbsp. oil
- 1 onion, chopped
- 1 tsp. ginger, chopped
- 1 tsp. garlic, chopped
- 2 green chilies, chopped
- 1 tomato, chopped
- 2 tbsp. coriander roots, chopped
- salt to taste
- 1 tsp. turmeric powder
- 1 tbsp. coriander leaves, chopped
- 1 tsp. lime juice
Boil the bamboo shoots along with 1/2 tsp. turmeric powder till tender. Drain and keep aside.
Heat oil in a pan. Add the onion, ginger, garlic and green chilies. Sauté till light brown. Add the tomatoes and sauté for 1-2 minutes.
Now add the boiled shoots, coriander roots, salt, remaining turmeric powder and 3-4 tbsp. ground spice. Mix well and cook, covered on a low flame till done.
Sprinkle some water at intervals. Add lime juice and garnish with coriander leaves. Serve as a side dish with rice or chapatis.
Dry roast all the ingredients mentioned above.
Cool them and grind to a fine powder. Keep aside.
I have taken 200 gms. of these store bought bamboo shoots.
Boil them with 1/2 tsp. turmeric powder till tender. Drain & keep aside.
Heat oil. Add onion, ginger, garlic & green chilies. Saute till light brown.
Add the tomatoes & saute for 1-2 minutes.
Now add boiled shoots, coriander roots,
salt, remaining turmeric powder & 3-4 tbsp. ground spice. Mix well &
cook, covered on low flame till done. Sprinkle some water at intervals.
Add lime juice & garnish with coriander leaves.
Serve with sambar rice, curd rice, dal-chawal, chapati or paratha.
