Скачать или смотреть Bamboo Shoot and Sprouted Green gram curry| Kanile Padengi gassi| Aatida Atil|

Bamboo Shoot and Sprouted Moong Gassi is a seasonal Konkani-Mangalorean curry made especially during the monsoon. Bamboo shoots (known as kanile or bidki) lend a unique earthy flavor, while sprouted green gram (moong) adds protein and a nutty bite. The curry is made with coconut-based masala, spiced with red chilies and tamarind, and finished with a fragrant tempering of mustard and curry leaves. This dish is typically served with red rice or neer dosa.

🍲 Ingredients:
To Cook First:
Bamboo shoots – 1 cup (thinly sliced and soaked overnight or pre-boiled to remove bitterness)
Sprouted green moong – 1 cup

For the Masala:
Grated coconut – ¾ to 1 cup (fresh or frozen)
Dry red chilies – 4 to 6 (Byadgi for color, or mix with spicy variety for heat)

Coriander seeds – 1 tbsp
Cumin seeds – 1 tsp
Black peppercorns – 4–5 (optional)
Tamarind – a small marble-sized piece (or ½ tsp paste)
Garlic – 3 to 4 cloves (optional for added depth)
Fenugreek- 1/2 tsp
Rice Grains - 1 tsp
turmeric - 1/2 tsp
Oil – 1 tsp (for roasting)

For Tempering:
Coconut oil – 2 tbsp
Mustard seeds – ½ tsp
Curry leaves – 1 sprig
Red chilli - 1
Asafoetida - 1/2 tsp


👩🏽‍🍳 Method:
Step 1: Cook Bamboo Shoot and Sprouted Moong
If using raw bamboo shoots, soak it in water for at least 1.5 days changing its water every 8 hours.


Step 2: Prepare Masala
In a small pan, heat 1 tsp oil. Roast red chilies, coriander seeds, rice grains, garlic, cumin, and pepper until aromatic.

Grind the roasted spices along with coconut, tamarind, fenugreek, turmeric to a smooth paste using little water.

Step 3: Combine and Simmer
In a wok, add 2 tbsp oil, add mustard, chilli, asafoetida, curry leaves, onion, fry then add bamboo shoot cook with 1/2 cup water. Add sprouted Moong, adding salt and little water cook. Add masala, Adjust the gravy to required consistency. give a boil, add a tsp of jaggery. Simmer for 5–10 minutes till the flavors blend and curry thickens.


🍛 Serving Suggestion:
Serve hot with steamed red rice, boiled rice, or neer dosa. Also pairs well with moode, idli, or chapatis.