Aamat: Bastar's Tangy Bamboo Curry
🥘 Ingredients
- 1 cup, slicedBamboo shoots (fresh or canned)
- 1 medium, cubed (optional)Potato
- 1 large, choppedTomato
- 1 small, chopped (optional)Onion
- 4–5 cloves, crushedGarlic
- 1–2, slitGreen chilies
- 1–2 tbsp (to taste)Tamarind pulp / lemon juice
- 1/2 tspTurmeric powder
- 1 tspCumin seeds
- 1.5 tbspMustard oil / any oil
- to tasteSalt
- 2 tbsp, choppedCoriander leaves
👨🍳 Instructions
If using fresh bamboo shoots: boil in salted water for 10–15 minutes, drain and rinse (removes bitterness). If using canned, rinse well and keep aside.
Heat oil in a pan. Add cumin seeds and crushed garlic. Sauté 15–20 seconds on low heat.
Add onion (optional) and cook until soft. Add chopped tomato and cook until pulpy.
Add turmeric and salt. Add bamboo shoots (and potato if using). Mix well.
Add 1.5–2 cups water. Cover and simmer until potato is cooked and bamboo shoots are tender (10–15 minutes).
Add tamarind pulp (or lemon juice). Simmer 2–3 minutes. Taste and adjust salt/sourness.
Finish with coriander. Serve hot with rice.
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