Ingredients:
5 cups chopped KaLale/ KaNile/ Tender Bamboo Shoot
2 medium sized Onion
1 cup frozen / soaked Green Peas
1.5 cups grated Coconut
1/4 tsp Chilly powder
Grape sized Jaggary
1/4 tsp Turmeric powder(1/8th for cooking, 1/8th for Masala)
5 - 6 Red Chillies
Small grape sized Tamarind
Pinch of Asafetida
1/2 - 3/4 cup cooked Yellow Lentils / Beyisida Togari Bele
12 - 15 Curry leaves (8-10 for Masala, Remaining for Seasoning)
1 tsp Mustard seeds
Salt to taste
2 tsp Oil
Recipe:
Remove the outer cover of bamboo shoot and cut the white tender part of the bamboo shoot into small pieces as shown in the picture below.
Chop the onion into medium sized thin pieces as shown in the picture below.
Put chopped bamboo shoot, soaked green peas in a pressure cooker. Add salt, turmeric powder, chilly powder, jaggary, little amount of water and cook them well. (2-3 whistles) Once the pressure goes off, add the chopped onion and cook them for about 4-5 mins until onion is cooked. Add cooked yellow lentils, bring them to boil and stir well.
Put red chillies, 1 tsp oil in a pan and fry them in low flame. Once it starts giving nice aroma, add asafetida powder, 8-10 curry leaves, 1/8 tsp turmeric powder and fry them for about 1 min in low flame.
Put grated coconut, fried masala, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked bamboo shoot and bring them to boil. (Add water, salt if required.)
Put mustard seeds and 1 tsp oil in a pan. Once it starts spluttering, add 5-6 curry leaves and add it to Gasi. It goes well with Rice/Dosas/Chapathis/Pooris/Rottis.
5 cups chopped KaLale/ KaNile/ Tender Bamboo Shoot
2 medium sized Onion
1 cup frozen / soaked Green Peas
1.5 cups grated Coconut
1/4 tsp Chilly powder
Grape sized Jaggary
1/4 tsp Turmeric powder(1/8th for cooking, 1/8th for Masala)
5 - 6 Red Chillies
Small grape sized Tamarind
Pinch of Asafetida
1/2 - 3/4 cup cooked Yellow Lentils / Beyisida Togari Bele
12 - 15 Curry leaves (8-10 for Masala, Remaining for Seasoning)
1 tsp Mustard seeds
Salt to taste
2 tsp Oil
Recipe:
Remove the outer cover of bamboo shoot and cut the white tender part of the bamboo shoot into small pieces as shown in the picture below.
Put around 5-6 cups of water in a vessel and bring it to boil. Add the chopped bamboo shoot and bring them to boil and keep this in medium/low flame for about 5-10 mins. Drain the entire water content. Again add water, mix well and drain. Repeat this step 1-2 times. After this process, squeeze the water content and keep the bamboo shoots aside.
Put mustard seeds and 1 tsp oil in a pan. Once it starts spluttering, add 5-6 curry leaves and add it to Gasi. It goes well with Rice/Dosas/Chapathis/Pooris/Rottis.
