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COORG
STYLE
Bamboo
shoots pickle:
Ingredients:
500 grams bamboo shoots, 100 grams raw mango or 3 nos.
limes, 50 grams red chilies (thick variety or Kashmiri),
10 grams red mustard seeds, 1 tsp asafetida, 50 grams
of salt and 50 ml water.
Method:
Peel
bamboo shoots and take only the tender white part. Cut
into cubes. Apply salt and keep it overnight. Drain,
cook salt in water to form a solution. Cool. Cut mangoes
or limes into cubes. Grind red chilies using the brine
solution till it becomes a fine paste. Add mustard seeds
and grind coarsely. Mix these ground spices with bamboo
shoots and mango-lime cubes. Bottle, use on the following
day.
By:
Sachith devaiaha, Mysore.
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