Bamboo Shoot Curry (Tama ko Tarkari)
Bamboo Shoot Curry is a popular, nutritious, and highly seasonal dish, particularly cherished in Asian cuisines, including India, Nepal, Thailand, and Laos. Known for its crunchy texture and slightly sweet, earthy flavor, it is often prepared during the monsoon season.
Bamboo shoots are high in dietary fiber, potassium, and vitamins (B6 and E), while being low in calories.
They contain antioxidant and anti-inflammatory properties, which may help with digestion.
Individuals with thyroid issues should consume them in moderation due to goitrogens.
30min
Easy
Not spicy
Ingredients
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Directions
Chop the green chilies, the onions, the tomatoes and the coriander leaves.
Heat a pan with the mustard oil.
When the oil is hot roast the fenugreek seeds and the mustard seeds until they become fragrant and a dark golden color.
Add the onions.
When the onions turn golden, add the small green chilies, the turmeric powder and the bay leaves and mix well.
Add the tomatoes, the bamboo shoots, the salt, the cumin powder, the coriander powder, the red chili powder, the garlic paste, the ginger paste, and the water. Mix well. Simmer, covered, for 5 minutes, or until the sauce thickens slightly.
When the curry is ready, squeeze the lemon juice and sprinkle it with a few coriander leaves.
Ready! Serve in a bowl with rice or roti. Enjoy!
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