“Keerlu- Ambade Gashi (Bamboo Shoots- Hogplum Curry)” … a delicious- simple monsoon delicacy from GSB Konkani Saraswat Cuisine prepared with either fresh or mitta ghallele (brined) keerlu and ambado when in season … tastes excellent served with rice during meals … Yummilicious …
** Gashi is a traditional dish from GSB Konkani Saraswat Cuisine prepared using seasonal veggies in combination and served with rice during meals. During monsoon both hogplum and bamboo shoots are available in plenty and though both of them can be brined and used at later dates, curries prepared using fresh ones are often in demand and this is one curry that is prepared by those fond of these veggies.
** I have often shared this simple curry "gashi" in plenty of combinations. In fact I have shared similar one in same combination a few weeks back but with inclusion of karathe’/ bitter gourd too, however, here I have used just two monsoon veggies ie keerlu/ bamboo shoots and ambado/ hopglum while rest of the recipe remains same. The same can be prepared with brine ones two in place of fresh ones.
** I am sharing a common link at the bottom of this recipe for easy access to recipes. Do browse through in leisure and try out that which appeals to your family or with veggie that’s in season. Though gashi tastes best served with rice during meals, you can serve them with roti or chapatti too, just keep the texture slightly thicker. Again, you can serve with Idly, Dosa or Appos too, they all taste wonderful in combo.
** Here is my traditional recipe for “Keerlu- Ambade Gashi (Bamboo Shoots- Hogplum Curry)” . My Style ….
** Ingredients :
Keerlu/ Bambaoo Shoots : 12- 15 pieces of each 2 inch in length.
Ambado/ Hogplum/ Ambatekayi : 3-4 large sized.
Salt/ Namak/ Meeta : to taste.
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : one cup heaped freshly grated.
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 6-8
Cumin Seeds/ Jeera : 1 tsp
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Mustard Seeds/ Sasam/ Rai : ½ to 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones.
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1-2 tblsp
** Note : I used fresh Keerlu/ Bamboo shoots as they are in season now, you can use brine (mitta ghallele keerlu/ salt preserved) one’s too or as per your availability. In case you are using brine ones, it is best to soak the required number of keerlu overnight in plenty of water and change the water once or twice in between so that the extra salt in it get dissolved into the water and it becomes less salty. For the new ones too soak it in water overnight or for few hours to remove the strong smell it has.
** Wash, wipe dry Ambado/ hogplums and slice sides or smash with a weight and Keep it aside ready. We will be using them all. In case of brine ones, soak them in water for 30 minutes, drain and then use, this step is used to remove excess salt in case of brine veggies. Again, the number of Ambado/ Hogplum depends on its sourness, so do check and add accordingly as they differ in taste as per region.
** Add properly washed Brined or fresh Bamboo shoots/ Keerlu in a pressure cooker cut to required size pieces along with 1-2 cups of water and pressure cook to 2-3 whistles on medium heat. Let pressure drop on its own and once you are able to remove the pressure cooker lid remove and keep it aside ready.
** For Masala to be Ground : Add freshly grated coconut, Red chillies and jeera into a mixer grinder and grind to a very fine paste using minimum water. You can use veggie cooked water while grinding the masala, which is what I do.
** In a kadai, add pressure cooked bamboo shoots, crushed hogplums, ground masala, salt to taste and mix well. Check and add required amount of water to bring to a semi thick gravy consistency and mix well. Bring all together to a boil on medium heat stirring often in between until you see bubbles appearing on top. Lower the heat and simmer for 5-7 minutes or till hogplums are cooked and done. Remove and keep the curry aside while you go ahead with preparation of tempering for the curry.
** Note : If using brined/ salt preserve/ mitta ghallele keerlu (bamboo shoots) and ambado (hogplum/ ambatekayi), then check out and then add salt to taste as brine ones always tend to have excess salt despite being soaked in water.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat coconut oil in a small pan, when hot add in mustard seeds, when they begin to splutter add curry leaves, fry for a few seconds and then pour it over curry. Cover curry with a lid and keep it aside for about 15 minutes for the flavors to be infused well into the curry.
** Note : Addition of coconut oil for seasoning makes the curry aromatic and tastier. However, you can add any edible oil of your choice too.
** “Keerlu- Ambade Gashi (Bamboo Shoots- Hogplum Curry)” is done and ready to be served. Tastes best served with rice along with some side dishes during meals. If not fond of rice, you can serve it with roti/ parathas/ Idly/ dosa etc. too in which case do remember to keep the gravy texture slightly thicker. Try out this recipe and enjoy with family and friends and give me feedback if possible. Some veggies like bamboo shoots and hogplum may not appeal to taste buds initially, but with time you will begin to love them, so do give it a try otherwise you will never know on its unique taste.
** As I mentioned many are hesitant of using bamboo shoots/ keerlu for the smell it imparts, in fact, many of my friends too avoid them. However, we should include all types of veggies be it leafy, tuber etc. that nature provides us with love as there is always a huge amount of health benefits in each one of them. Even hogplum/ ambado is not used by many either due to unavailability or reasons best known to them. In my opinion do introduce all of these to your children from younger days thereby making a lifetime of good habit which they will continue to bring in for generations to come.
** Veggies that can be Included in preparing of Gashi: Any vegetables like Suran (Yam), Kooka (Chinese Potato), Raw Jackfruit, Jeevi Kadgi (Breadfruit), keerlu (Bamboo Shoots), batato (potato) can be added to the curry along with Sprouted Moong/ Veggies. You can add Bimbul (tree fruit sorrel), Karmbal (Star Fruit) or ambado (hogplum) for sourness or just plain tamarind while grinding the masala too. I have shared the same curry with different veggies elsewhere which you will find on browsing.
** You can check out details on brine/ mitta ghallele keerlu/ salt preserve “Tender Bamboo Shoots/Keerlu” below ….
** You can check out the details on brine/ mitta ghallele ambado/ salt preserve Ambado/ Hogplum if desired on the link shared below along with another link to recipe where hogplums can be used in curries ….
** There are many more delicious “Gashi” dishes in the blog. I am sharing a common link to the same here below, which also includes a few varieties of bitter gourd similar to this curry, you can check them out too and try out those that appeal to you and your family …. They are all tried and tested in my home and taste excellent ….
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