Karadi, or Bamboo shoots, are abundantly available in the rainy season. In Western Odisha, they are trendy and widely consumed by the locals and rich alike. They are nutritious, aromatic, and Pungent in taste. Tender shoots are collected from bamboo bushes and cut into thin strips, which can be stored for months in the freezer.
Karadi Besara Ingredients
Karadi- 200 grams,
Lady finger – 250 grams
Tomato- 2 or 3
Onion- 1 or 2
Garlic- 8 cloves
Ginger- 1″ size
Green Chilli- 2
Mustard seeds- 4 to 5 tsp
Turmeric powder- 1/2 tsp
Red chilli powder- 1/2 tsp
Asafoetida- a pinch
Salt- to taste
Panch Phutan- 1/2 tsp
Dry Red Chilli- 2 or 3
Curry Leaves- 1 or 2 springs
Mustard oil- 2 tbs
Karadi Besara Method
- Lightly crush the shoots with a grinding stone and keep them aside.
- Cut lady’s finger in 2″ size. Grind mustard seeds, garlic, ginger, and green chillies to a smooth paste. Chop onions and tomatoes.
- Saute the lady’s fingers in a Little oil for 2 to 3 minutes and keep aside.
- Heat oil in a karai. Crackle panch Phutan, and add dry red chillies, curry leaves, asafoetida, and onions.
- Add tomatoes, lady’s fingers, and shoots. Saute add turmeric, chilli powder, and salt.
- Cover and cook for 5 to 7 minutes. Then add mustard paste mixed with 2 cups of water.
- Allow to cook till the lady’s fingers are soft.
- Bamboo shoots will not be very soft but will get cooked along with a lady’s finger.
- Gravy can be kept thick or watery according to taste. Remove from fire.
