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Saturday, July 28, 2012

KaLale(KaNile) Bele Bendi / Bamboo Shoot Jackfruit Seeds Curry

5 cups chopped KaLale/ KaNile/ Tender Bamboo Shoot
25 - 30 Jackfruit Seeds
2.5 cups grated Coconut
Salt to taste
1/3 tsp Chilly powder
Small lemon sized Jaggary
Pinch of Turmeric powder
1 tsp Mustard seeds
5 - 6 Curry leaves
1-2 broken Red Chillies
1 tsp Oil


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

Put around 5-6 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 5-10 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.

Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins. Remove the thin brown colored outer cover as shown in the picture below.

Chop them into medium sized pieces as shown in the picture below.

Add chopped jackfruit seeds, chilly powder, turmeric powder, jaggary, salt, water in a pressure cooker and cook(3-4 whistles). Once the pressure goes off, add the squeezed bamboo shoots and cook them together(1-2 whistles).

Grind grated coconut into smooth paste by adding sufficient amount of water. Add this ground coconut to a vessel containing cooked bamboo shoot, mix well and bring it to boil. (Add salt and water if required.)
Put mustard seeds, broken red chillies and oil in a pan. Once it starts spluttering, add curry leaves and then add it to Curry. It goes well with Rottis/Chapathis.