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Saturday, June 30, 2012

KaLale(KaNile) Palya / Bamboo Shoot Subji

7 - 8 cups of finely chopped KaLale/ KaNile/ Tender Bamboo Shoot
3/4 - 1 tsp Chilly powder
Pinch of Turmeric powder
Medium Lemon sized Jaggary
Salt to taste
4 - 5 tsp grated Coconut
1 tsp Black Gram seeds
1 tsp Mustard seeds
5 - 6 Curry leaves
2 tsp Oil


Remove the outer cover of bamboo shoot and cut the white tender part of the bamboo shoot into small pieces as shown in the picture below.

Put around 6 cups of water in a vessel and bring it to boil. Add the chopped bamboo shoot and bring them to boil and keep this in medium/low flame for about 5 mins. Drain the entire water content. Again add water, mix well and drain. Repeat this step 1-2 times. After this process, squeeze the water content and keep the bamboo shoots aside.

Put black gram seeds, mustard seeds,  oil in a heavy bottomed vessel and heat. Once it starts spluttering, add curry leaves, squeezed bamboo shoots, turmeric powder, jaggary, chilly powder and around 1.5 cups water and cook them well by covering a lid.

Once the water content gets evaporated, add the grated coconut and mix well. Keep the palya in low flame for about 2-3 mins. It goes well with Rice, Chapathis.