Geeta M. Baliga

I am Geeta Baliga born in Chennai and grew up in Calicut, Kerala.


I got married at the age of 21 to Mohan Baliga and moved to Hubli. I have 2 daughters and a son.


I was an entrepreneur and ran a very successful pre-school called Rose Bud in Hubli for 35 years. All my children are settled in North America. I have 5 grand children.We are now settled in the US to stay closer to our children.


Konkani cuisine is known for great fish curries and other seasonal delicacies like "Kadgi Chako" and "Keerla Sukhe".


We constantly had family visiting us for whom I helped cook barrels of curries, chakkulis and ubbatis, phenories, shevai, thile undo, halvas, etc. I had friends from various parts of India - Punjabi, Maharasthrian, Savji and Lingayat (Hubli locals) from whom I learnt to make other types of cuisines. Over time my reputation grew as a good cook in the family and circle of friends, particularly for seafood.


I update this blog as and when I prepare the dishes. If you find these recipes interesting please leave your comments in comment box below each recipe. and also add to my followers group . This will encourage me to continue with my efforts !


All the recipes are listed in alphabetical order on the right hand side and sorted by labels on the left side

Tuesday, June 14, 2011

Bamboo Shoot Curry | Konkani Keerla Sukke

Method
  2 big cups tender  bamboo shoot   cubes
 1/4 cup chopped onion
Grind in to a slightly coarse paste ,
1 cup coconut gratings
1 tbspn chilli powder
 3/4 " tamarind piece
 2 tbspn joggory powder ( lesser according to the sweetness of the jaggory)
1 tbspn urad dhal (bengal gram dhal) roasted brown in 1 tbspn  heated oil
 Heat 1 tbspn oil in a kadai
Add 1 tspn mustard seeds
A few curry  leaves

When the mustard splutters, add chopped onions.
Fry for a while until  the onions are translucent.
Add bamboo shoot cubes.
Then, add little water to cook.
Add salt to taste.
Add the coconut  masala with a  little water.
Stir and mix thoroughly.
Put the lid on to close it and keep on a medium fire.
When it becomes dry, remove from the stove.
Serve with konkani  dalithoi and rice.
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If the bamboo shoots r fresh , u hav to soak them in the water for 3 to 4 days to remove the bitter taste . Every day the water should be changed .
If the bamboo shoots r canned OR frozen u need not soak in the water .

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