Bamboo Shoot Sabzi
Tender young bamboo shoots simmered with mustard seeds, garlic and green chillies, a monsoon forest-foraged dish of the Warli and Kokna communities.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Kadhai
- •Pot for boiling
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 9 g
- carbs
- 12 g
- fibre
- 5 g
- protein
- 4 g
- calories
- 150 kcal
Instructions
- 1
Boil sliced bamboo shoots in plenty of water with a pinch of salt for 15 minutes to remove bitterness.
- 2
Drain thoroughly. Rinse the shoots under fresh water.
- 3
Heat mustard oil in a kadhai (deep pan) until it smokes lightly, then let it cool slightly.
- 4
Add mustard seeds and let them pop and crackle.
- 5
Add crushed garlic and green chillies. Fry gently until fragrant.
- 6
Add sliced onion. Cook until soft and lightly golden.
- 7
Stir in turmeric powder and the boiled bamboo shoots.
- 8
Cook on a medium flame for 10 minutes, stirring occasionally.
- 9
Add tamarind pulp and salt. Cook for another 5 minutes.
- 10
Finish with grated coconut and serve warm.
Chef's tips
Always boil bamboo shoots well before cooking to remove natural toxins and bitterness. Fresh shoots taste best; avoid overcooking to keep a slight crunch.
Ingredient substitutions
- fresh bamboo shoots → pre-boiled packaged bamboo shoots
Storage
Refrigerate for up to 2 days.
Reheating
Reheat in a pan over low flame until warmed through.
Common mistakes to avoid
- •Skipping the boiling step, leaving the dish bitter and unsafe.
Serving suggestions
Cooked Bamboo Shoot Sabzi?
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