"Alsando- Mitta ghallele Keerla Sukke (Yard Long Beans- Brine Bamboo Shoots Dry Curry" ... I had brined the keerlu in 2019 ... pulled it through 2020 as new stock obviously was not available to me ... now, just a few more pieces remaining ... this year, not sure if it will be available ... but that's fine, safety comes first ... so please wear your masks and maintain social distancing ... and eat home cooked meals ... Yummilicious ...
** Sukke as I have mentioned umpteen times is a semi dry gravy curry dish from Konkani Saraswat Cuisine. I will not run into details about sukke as I have posted plenty of them from time to time with different veggies or pulses. I prepare it often at home in different combinations and serve it as side dish either with dalitoy- rice or roti. I will share a common link to all “Sukke” dishes shared in this blog before, you may browse through the same in leisure and try them out as per your convenience and is the availability of seasonal veggies. This time I have prepared this delicious dish in combo of Alsando (Yard long Beans) and mitta ghallele keerlu (Brined Bamboo Shoots) and it was fantastic served with chapatti/ roti.
** Here is the Recipe to "Alsando- Mitta ghallele Keerla Sukke (Yard Long Beans- Brine Bamboo Shoots Dry Curry" …. My Style ….
** Ingredients :
Alsando/ Chawli/ Yard Long Beans : 200 gms
Mitta ghallele Keerlu/ Brined Bamboo Shoots : 15-18 pieces of 1 inch size.
Salt/ Meeta/ Namak : to taste as required only
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Urad dal/ Black gram dal : 1 tsp
Coriander Seeds/ Kothimbir/ Dhania : 1 tblsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 6-8
Chinchama/ Imly/ Tamarind : small marble piece
Oil/ Tel : 1 tsp
** For Tempering :
Coconut Oil/ Tel : 1 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12
** I have used mitta ghallele keerlu/ brined (salt water preserve) bamboo shoots for this recipe. You can use fresh ones too. If using fresh bamboo shoots, remove outer cover and cut them into pieces of 1 inch long with 1 inch width and soak it in water overnight and then use. And if using Brined, it should be put in plenty of water either overnight or for a few hours and the water should be changed 4-5 times to remove excess salt from the keerlu or else the dish will turn too salty. If they are larger in size cut, them into 1 inch sized pieces and keep them ready.
** Note : 1 have already written an article giving full explanation of how to cut, store, brine and use bamboo shoots, sharing the link at the bottom of this recipe, please go through the same and prepare the shoots in similar way for using.
** Wash, drain well and then trim off both the edge sides of alsando/ chawli/ yard long beans and then cut them into 2 inch sized pieces and keep them ready aside.
** In pressure cooker pan add in the well rinsed bamboo shoots along with required amount of water, say about an inch above the level of the same. Pressure cook to 2-3 whistles on medium heat, let rest for the pressure to fall on its own, remove and keep it ready aside.
** In a thick bottomed pan add in the alsando pieces and some water, cover and cook till 80% done, stirring in between a few times. You can drain and add in the pressured cooked keerlu water for cooking the alsando, that is what I do as there is no point in discarding it.
** Masala to be Ground into a paste: Heat oil in a small kadai. Add in the urad dal, let fry a bit, when the colour changes slightly reddish add in the coriander seeds and continue to fry. Lastly add Red chillies (Kashmiri/Bedgi/Kumte chillies) and fry for a minute. Remove and add this all into a mixer grinder along with freshly grated coconut, tamarind and grind to a paste.
** The paste need not be very fine but should not be coarse too. Here too you can use the pressure cooked keerlu water if there is excess as that is what we Amchies always do. Using the cooked water helps in retaining cooked falvors of the veggies intact.
** Note : You can add ambado (hogplum), Bimbul (tree sorrel fruit), karmbala (star fruit) for this curry, in which case do not add tamarind while grinding. Just add any one only of the veggie mentioned along with masala while cooking and it tastes very good.
** When the alsando pieces in the pan are 80% done add in the pressure cooked keerlu, the ground masala and mix well. If too thick you can add in a little bit of water. But do remember that this is a semi dry curry, so do not add in too much water or it will thin out.
** Bring all the ingredients to a boil on medium heat, mixing often, then lower the heat and cook on low for 4-5 minutes or till you see bubble on surface. Do not let the masala unattended or it may get burnt, keep a check out for the same and add water if necessary.
** You may add salt only after checking outs once the curry is done. Many a times brined keerlu has quite a lot of salt and despite following the above mentioned method of soaking and changing water sometimes it’s still salty, so check and add only if necessary.
** For Tempering/ Seasoning : Heat oil in a small pan, when hot add in mustard seeds, when they begin to splutter add in curry leaves and fry a bit and then pour it over the curry. Cover with a lid and leave aside for some time for the flavors to seep in.
** "Alsando- Mitta ghallele Keerla Sukke (Yard Long Beans- Brine Bamboo Shoots Dry Curry" is done and ready to be served. This is a semi dry curry and is best served as side dish with dalitoy (spiced tuvar dal) and rice. But you can relish this with chapatti/roti/ poori or dosa too. Do try out this delicious dish and enjoy with your family and friends. You can even take it in your lunch box and relish it with roti/chapati.
** About Bamboo Shoots/ Keerulu : Many a times Bamboo shoots/ keelu is not liked by many for its distinct taste. Also, it has now been banned in many places to sell the same too. I always brine it in two large bottle which lasts me over a year. Last pandemic year I could not do so, so I used the same wisely and this is the first time I checked out its higher shelf life as it is almost two years and they are perfectly fine. I always add in more salt that necessary which assures its lasts longer. For all those who do not like the taste, just eat it reluctantly if you have to few times, just a piece or two and slowly you will be accustomed to the taste.
** It is all within us as to how we form a habit with food, taste etc. I too have issue with bitter gourd as I get pitta/ acidity next day, but still I eat as it is good for health. So to all out there my suggestion would be to eat everything that God has offered as edible even if it mean just a piece or two. Remember if you be so will your children and so will the coming generations. So, it is best to introduce to children all types of food at young age and make a habit of the same, sometimes with advancement of age it is very difficult to change eating habits. There are many dishes included with addition of Keelu, sharing common links below.
** There are many more varieties of “Sukke/Keerlu” in my Blog. I am sharing a common links to them below, you may please check them out and prepare that which appeals to you and your family
** For “All about TenderEdible Bamboo Shoots/Keerlu” preparing method, do check out the link given below, you will get a full step by step method with pictures on the link given below ….
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