Bamboo shoots are called KEERLU in Konkani. We Konkanis preserve these bamboo shoots in salt so that they can be used throughout the year. Fresh bamboo shoots are available in monsoon time that is from June to August. Lots of Konkani Cuisine delicacies are prepared with both fresh and brined/ pickled bamboo shoots. If the bamboo shoots are used fresh then it has to be soaked in water for 2-3 days in order to remove its bitterness. Konkanis use this to make so many dishes like ghshi/curries, sanna polo/ spicy dosa, pickles, fritters, etc.
Ingredients
1 cup tender brined bamboo shoots
Oil for frying
2 tbsp rice flour
For the marination:
2 tbsp rice flour
1/2 tsp hing/ asafoetida
3 tbsp red chilli powder
Salt to taste
Make a thick paste of the above ingredients using water and keep aside
Be careful while adding salt as it already has salt.
Procedure
Put the brined bamboo shoots in enough water for 7-8 hrs
Wash well and drain the water from it and crush it with a mortar
Put the crushed shoots in a bowl, add the prepared paste according to your taste and mix well so that all the bamboo shoots are covered with the paste
Roll the marinated shoots in rice flour and deep fry in oil on a medium flame till it becomes crisp
Serve hot with rice and dal.
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