Difference between revisions of "Bamboo Shoot Fry"
RealRecipes (talk | contribs) m (Text replace - "Category:Assamee Recipes" to "Category:Assamese cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Category:Indian Recipes" to "Category:Indian cuisine") |
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# Serve hot and crisp. | # Serve hot and crisp. | ||
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[[Category:Assamese cuisine]] | [[Category:Assamese cuisine]] | ||
[[Category:Assamee Vegetarian]] | [[Category:Assamee Vegetarian]] | ||
[[Category:Fenugreek Recipes]] | [[Category:Fenugreek Recipes]] | ||
Revision as of 17:16, 11 April 2012
Description
- Ethnicity - Assamee, North East Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- One-foot long: Tender bamboo shoot
- 2 tsp: baking soda
- 1 tsp: fenugreek
- 4 no: Dry red chillies
- 1 cup: oil
- salt to taste
Directions
- Scale off the hard exterior of the bamboo shoot, wash and cut into small pieces.
- Add the baking soda and mix it well.
- Fry the methi seeds and red dry chillies and add salt to taste.
- Put the bamboo shoot into the pan and cook on a slow fire.
- When the bamboo shoot dries up, add 2 tbsps of water, stir well.
- Serve hot and crisp.
