Kareel Tamatar: Bamboo Shoots Curry with Tomato

Kareel or Bamboo Shoots are the edible part of the bamboo species. It is one of the main delicacies in Chhattisgarh and also in various parts of India and Southeast Asia. Fresh Kareel is mostly available from June to September here in Chhattisgarh. There are various kinds of recipes to make Kareel but in this blog I’ll share the traditional way of making it with Tomatoes here in Chhattisgarh.

How to Use Kareel?

If you are buying or cooking Kareel for the very first time, there are few things to keep in mind:

• While buying it, touch and see that it should be soft and tender. Most of the vendors here sell the shredded Kareel which you can directly cook.
• If you find or wish to buy the non shredded ones then all you have to do is peel and then grate it like you grate carrots for halwa.
• Bamboo shoots or Kareel do not have a pleasant smell. They have a really strong odor, that’s the way they are so do not get overwhelmed and throw it in the bin.
• Start with small quantities if you are making it for the first time about 250 or 500 grams.
• After grating or buying the shredded ones, wash it really nicely twice. Boil it with salt, we usually pressure cook it for one whistle. Then once it gets cooled, squeeze and drain the water and then use it. Now, let’s start with the recipe.

Ingredients

• 500 grams of Kareel
• 7-8 medium size tomatoes
• 4-5 green chilies
• A tsp of mustard/sarso seeds
• A tbsp of Oil
• Few curry leaves (optional)
• Coriander Leaves
• A tsp of turmeric/haldi powder
• Salt to taste
• Water

How to Cook?

• Wash the Kareel twice in running water and pressure cook it 4 cups of water. Take as much water so that the Kareel gets completely immersed in water.
• Add a tbsp of salt and pressure cook for one whistle. Squeeze and drain the water.
• In a Kadhai or deep bottom pan, add a tbsp of oil. Once it gets heated, add mustard seeds, slit green chilies, curry leaves. Add kareel and saute it for 7-8 minutes on medium flame.
• Add chopped tomatoes, salt, turmeric powder. Cover and cook on a low flame for 10-15 minutes until the tomatoes become soft and mushy.
• Add around 2-2.5 cups of water depending upon the consistency you prefer. Cook for another 8-10 minutes on a high flame.
• Garnish with fresh coriander leaves. Serve it hot with steamed rice.

Shredded Raw Kareel