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Kolhapur Aam Bamboo Shoot
🇮🇳 Indian Vegetarian

Kolhapur Aam Bamboo Shoot

🇮🇳 Indian

A kolhapur reading of the classic — same soul, different ladle. About 40 minutes from fridge to table.

Prep 15 min Cook 25 min Serves 4 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Garam Masala1/2 tsp
  • Saltto taste
  • Onion1 large, finely chopped
  • Tomato2, finely chopped
  • Cumin Seeds1 tsp
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Bamboo Shoots250 g, chopped
  • Ground Coriander1 tsp
  • Red Chili Powder1 tsp
  • Green Mango1, sliced

Optional extras

  • Fresh Cilantrohandful, to finish

Instructions

  1. 1

    Heat the vegetable oil in a heavy pot until it shimmers.

  2. 2

    Crackle the cumin until a shade darker and nutty.

  3. 3

    Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.

  4. 4

    Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.

  5. 5

    Simmer the green mango until it collapses into the gravy — the sourness should make you pause, not pucker.

  6. 6

    Add the bamboo shoots, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.

  7. 7

    Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Hot water, never cold; dull gravy is a temperature mistake.

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