In one of my previous monsoon recipes I told u that soon I will be posting a recipe with fresh bamboo shoot cubes.
So here is the recipe: Janavro ani (ani here means and)keerla ghashi
Janavro is known as avre in kannada and hyacinth beans in English. This beans goes very well with keerlu.
The keerlu’s are cut into disks or long pieces and stored in bharni/or glass bottles or any big bottle that u have.
My mom usually cuts the keerlu and makes 4 separate batches, 1 is the keerlu disks for preserving, 2nd Keerla Neeli tender bamboo chops, 3rd is the tender bamboo tops, and 4th is cubes which is used just in 3 days.This dish is made with fresh bamboo shoots.
I’ve told u how to use it yet I am writing it again.
To clean the bamboo shoots, add water until it is slightly above the shoots. The next day throw the water and add fresh water. It can be used on 3rd day after discarding the water and giving it a rinse. This is supposed to remove the bitterness of bamboo shoots
Now to make the Ghashi here is what to do
Soak 1 cup of janavro/hyacinth beans overnight.
Now Pressure Cook these beans adding water until cooked well approx 8 whitsles but this depends on the beans.
Remove the beans and pressure cook the Bamboo shoots also for 8 whistles.
Once the cooker is cooled down mix the beans along with the bamboo shoots and add salt and keep aside.
Now Grind these Items into a semi fine paste
Coconut scraped – 1 large cup
Roasted Red Chilies 7
Tamarind – 2 pea sized.
Add this paste into the cooled and opened cooker itself. (Normally I add the paste in cooker itself and then transfer in a big vessel as it avoids in sticking to the pan or kadai u can transfer in a different vessel also)
Add water as required, Give a boil for 15 minutes and allow the gravy to get along.
Meanwhile heat Oil -2 tsp and add Mustard seeds – 1 tsp when they splatter add few Curry leaves and temper it over the Ghashi.
Switch off flame and Serve hot.
Note: U can even temper it with crushed Garlic
It time to say Bye,