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37. Bamboo First Shoot (Tantako tarkari-Nepali)
Nb persons: 5
Yield:
Preparation time: 25-30 minutes
Total time:
Source: JOYS OF NEPALESE COOKING
| Bamboos grow in Nepal in large numbers. Bamboo shoots are used for making pickles (achars). Bamboo is called Dendrocalamus spp., botanical family Garminae. It is both summer-winter vegetable. In Kathmandu valley, it is one of the delicious and significant items, especially for community feasts. Preserved bamboo shoots are also found in cans. | |
| 1/2 cup | bamboo shoots |
| 1 cup | potatoes |
| 1/2 cup | beans, (bodi or cow pea) |
| 1 | onion |
| 1 piece 2.5 cm | ginger |
| 1/2 teaspoon | cumin |
| 1/4 teaspoon | turmeric Grind to make a paste |
| 1/4 teaspoon | coriander powder |
| 1/2 teaspoon | chilli, (optional) |
| 1/2 teaspoon | salt |
| 2-3 tablespoons | mustard oil |
Utensils Big bowl-1, frying pan-1, pressure cooker or deep sauce-pan-1. ladle-1.
Process
Cut the shoots into small pieces and allow it to ferment for several days. (It is also available in fermented form in the market). Soak the beans ovenight. Slice off potatoes into round pieces. Cut bomboo shoots. Fry in oil till brown. Take out and keep. Add oil in the frying pan, put onion (sliced) in it and fry till it becomes golden brown. Then add paste and fry till it leaves oil. Add potatoes, beans. Add salt and other spices cook for a few minutes till thc whole thing bccomes tender. Add water as desired to make a curry. When water starts boiling add fried bamboo shoots that earlier kept separately. Cover it for a few minutes. Serve hot.
Yield: 4-5 servings.
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