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Yamunanagar Festival Bamboo Shoot Charcoal
🇮🇳 Indian Vegetarian

Yamunanagar Festival Bamboo Shoot Charcoal

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Yamunanagar cooking — Yamunanagar Festival Bamboo Shoot Charcoal brings a charcoal touch with a classic pulusu finish. About 47 minutes from fridge to table.

Prep 22 min Cook 25 min Serves 4 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Onion1, finely chopped
  • Tomato2, chopped
  • Cumin Seeds1 tsp
  • Bamboo Shoots250 g, chopped

Optional extras

  • Green Chili1-2, slit
  • Ghee1 tbsp
  • Curry Leaves1 sprig

Instructions

  1. 1

    Soak or rinse dals/grains if the dish uses them.

  2. 2

    Pressure-cook or simmer the base until soft.

  3. 3

    Prepare a tempering of ghee, cumin, garlic, and chili.

  4. 4

    Pour tempering over the cooked base.

  5. 5

    Simmer briefly to marry flavours.

  6. 6

    Mash lightly if desired; garnish with cilantro.

Chef's tip

Finish with a spoon of ghee for shine and aroma.

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