How to make Kodagu Baimbale Fry - A Coorgi speciality - tender bamboo shoot strips cooked with flavourful masala.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Bamboo shoots (बैम्बू शूट), Curry leaves (कड़ी पत्ते )

Cuisine : Karnataka

Course : Main Course Seafood

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Kodagu Baimbale Fry Recipe Card

Kodagu Baimbale Fry
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Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

You can also find more Main Course Seafood recipes like Fish in Foil, Coconut Rawas, Panch Phoron Crusted Basa with Saffron Rice, King Klip.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kodagu Baimbale Fry Recipe

  • Bamboo shoots canned 250 grams

  • Curry leaves 8-10

  • Oil 2-3 tablespoons

  • Mustard seeds 1/4 teaspoon

  • Onions 2 medium

  • Garlic crushed 5-6 cloves

  • Green chillies 2

  • Green capsicum cut into strips 1 medium

  • Salt to taste

  • For masala

  • Cumin seeds 1/2 teaspoon

  • Coriander seeds 1 tablespoon

  • Black peppercorns 5-6

  • Dried red chillies 2-3

Method

Step 1

Dry roast cumin seeds, coriander seeds, black peppercorns, dried red chillies in a non stick pan.

Step 2

Cool and coarsely grind sautéed spices. Slice onions and bamboo shoots.

Step 3

Heat oil in another non-stick pan and add mustard seeds.

Step 4

When they splutter, add curry leaves, crushed garlic cloves and sauté.

Step 5

Add onions and sauté. Slit green chillies and add and sauté lightly.

Step 6

Add bamboo shoots and sauté for 2-3 minutes. Add green capsicum and mix well.

Step 7

Add tomato and mix well.Add coarsely ground spices and mix well.

Step 8

Add salt and ½ cup water. Mix well, cover and cook for 1-2 minutes. Serve hot.