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Bamboo shoot coconut gravy

Bamboo shoot (kirlu) coconut gravy (kirla randayi in Konkani) is a must seasonal dish, during monsoon, as fresh bamboo are available.
The tender ones are preserved in salt water and used throughout the year. 
There are a varieties of dishes such as sprouted moong ghashi with kirlu, tawa fry, palya (upkari) etc. 
Let's see how to make coconut gravy which is served with rice. 

Ingredients: 
1. Tuvar dal : 1/2 cup 
2. Bamboo shoots cut pieces : 10 approx 
3. Freshly grated coconut: 3/4 cup 
4. Dry red chillies(byadagi) : 5 to 6
5. Tamarind: small gooseberry size
6. Turmeric powder: 1/4 tsp 
7. Chinese pepper(jummanakayi in Kannada/ teppal in Konkani) : 10 to 15 crushed a bit
8. Salt 

Preparation: 
1. Cook tuvar dal in a pressure cooker for about three whistles. Keep aside. 
2. Cut the bamboo shoots into thin longitudinal pieces. If using brined bamboo, soak in normal water for overnight. This removes the extra salt. 
3. Cook these above pieces in pressure cooker with about 4-5 cups of water for about 4 whistles. 
Once cooked and cooled down, discard the water. 
4. Prepare the masala: In a mixi jar, add coconut, turmeric powder, dry red chillies and tamarind to make it a fine paste. 

Method: 
1. In a large thick bottom vessel, mix together the previously cooked dal, bamboo shoot and to this add the coconut masala. 
2. Add salt and chinese pepper. Bring it to boil.

Now the bamboo shoots coconut gravy is ready to be served with rice. 

                             

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