BAMBOO SHOOTS PICKLE
bamboo shoots 1 kg
fennel seeds 2tbsp
mustard seeds 2tbsp
fenugreek seeds 1tsp
red chilly dry 7-8 in no.
turmeric1 tbsp
jaggery/sugar 50 gms
vinegar 100 ml
mustard oil 300 ml
salt to taste
roast the spice separately(fennel,mustard,fenugreek,redchillies) and grind together to make powder keep aside.
bamboo shoots 1 kg
fennel seeds 2tbsp
mustard seeds 2tbsp
fenugreek seeds 1tsp
red chilly dry 7-8 in no.
turmeric1 tbsp
jaggery/sugar 50 gms
vinegar 100 ml
mustard oil 300 ml
salt to taste
roast the spice separately(fennel,mustard,fenugreek,redchillies) and grind together to make powder keep aside.
method
Peel the bamboo shoots cut then to one inch strips.....put them in enough water boil for 5 minutes run under the cold water , again put in water and boil for 5 minutes and run under the cold water repeat this process 2-3 times till the bitter smell of shoots is removed.......now heat oil till smoking point lower the heat add bamboo shoots fry them for 5-7 minutes then add turmeric saute twice add salt vinegar and sugar cook till water is evaporated and oil comes up......on cooling add powdered spices and store in an airtight jar.......its ready to eat after 24 hours..
Peel the bamboo shoots cut then to one inch strips.....put them in enough water boil for 5 minutes run under the cold water , again put in water and boil for 5 minutes and run under the cold water repeat this process 2-3 times till the bitter smell of shoots is removed.......now heat oil till smoking point lower the heat add bamboo shoots fry them for 5-7 minutes then add turmeric saute twice add salt vinegar and sugar cook till water is evaporated and oil comes up......on cooling add powdered spices and store in an airtight jar.......its ready to eat after 24 hours..
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