Ingredients:
* Bamboo shoots 500gm
* Grated coconut 2 cups
* Byadgi chillies 10
* Coriander seeds 1 tea spoon
* Urad daal 1 tea spoon
* Hing / Asafoetida
* Jaggery 1/2 cup
* Turmeric powder 1/2 tea spoon
* Oil 3 table spoon
* Mustard seeds and curry leaves
* Tamarind small size
Preparation:
* Cut bamboo shoots in small pieces and cook in enough water for 10 minutes, discard the water and keep the cooked bamboo shoots aside.
* Heat some oil in tempering pan , roast coriander seeds, urad daal and hing/asafoetida in oil till urad daal turns red. Allow it cool down.
* In a mixi jar add grated coconut, red dry chilies, turmeric powder, jaggery, salt and fried items and grind into coarse paste, do not add more water.
* Now add cooked bamboo shoots and grind on pulse mode for 2-3 times. Do not make paste of it.
* Now take a heavy bottom pan, heat 2 table spoon oil in it. Add tempering of mustard seeds and curry leaves. Add the ground past. Do not add water.
Cook by continuously stirring it. Do not allow masala to stick to the bottom.
* Cook until the masala leaves the sides of the pan and forms a thick mixture.
Special Tips:
*If you use salted bamboo, then be careful why putting salt, as it already has salt absorbed in it.
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