Allergens in Baimbale Curry: mustard.
Ingredients
Quantities for 4.
- 400g, tender, cleaned and finely chopped Bamboo Shootfresh monsoon shoots are traditional; brined shoots work if rinsed well
- 1 cup fresh grated Coconut
- 1 tsp Cumin Seeds
- 3 Green Chilli
- 1/2 tsp Turmeric
- 1 large, finely chopped Onion
- 8 cloves, crushed Garlic
- 2 sprigs Curry Leaves
- 1 tsp Mustard Seeds
- 2, broken Dried Red Chilli
- 2 tsp Coriander Powder
- 1 tsp, crushed Black Pepper
- 3 tbsp Coconut Oil
- 1 tbsp Vinegarstands in for kachampuli, the dark Coorg sour vinegar; a small amount goes in at the end and is what makes this curry taste Kodava
- to taste Salt
- 500 ml Water
Cookware
stovetop, kadhai, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Fresh bamboo shoot must be boiled before it is fit to eat. Chop it, cover with water, boil 10 minutes, drain, and repeat twice more with fresh water. This removes the bitterness and the natural cyanogens.
- If you are using brined or canned shoots, rinse them under running water for a minute and boil once for 5 minutes.
- Grate the coconut while the shoots boil.
Method
- Boil the chopped bamboo shoot in plenty of water for 10 minutes, drain, and repeat twice with fresh water each time.Do not skip or shorten this. Under-boiled fresh bamboo is harshly bitter and genuinely not safe to eat.
- Grind the coconut, cumin and green chilli with 150 ml water to a smooth paste and set aside.
- Heat the coconut oil in a heavy pan, add the mustard seeds and let them pop, about 30 seconds.
- Add the dried red chilli and curry leaves and crackle for 10 seconds.
- Add the onion and garlic and fry until the onion is soft and gold at the edges, about 8 minutes.
- Stir in the turmeric, coriander powder and crushed pepper and fry 1 minute.
- Add the drained bamboo shoot and fry 5 minutes, stirring, until it smells sweet rather than sharp.
- Pour in 200 ml water and 1 tsp salt, cover and simmer 12 minutes until the shoot is tender to the bite.
- Stir in the ground coconut paste and simmer very gently 8 minutes; the gravy should thicken and turn glossy.Keep it below a rolling boil or the coconut will split.
- Take the pan off the heat, stir in the vinegar, cover and rest 5 minutes. Serve with hot rice.Add half the vinegar first and taste. The sourness should sit just behind the bamboo, not in front of it.
Storage
Keeps 3 days refrigerated and tastes better on day two. Reheat over low heat with a splash of water.
Nutrition Good estimate
One serving of Baimbale Curry (280 g) is about 229 calories, or 82 calories per 100 g.
Low protein: 5 g a serving, 8% of the calories
| Per serving280 g | Per 100 g | |
|---|---|---|
| Calories | 229 kcal | 82 kcal |
| Protein | 4.8 g | 2 g |
| Carbohydrate | 16.4 g | 6 g |
| of which sugars | 6.2 g | 2 g |
| Fibre | 5.8 g | 2 g |
| Fat | 17.9 g | 6 g |
| of which saturated | 14.5 g | 5 g |
| of which unsaturated | 1.9 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.