KILLH (BAMBOO SHOOT)
Introduction
Killh (bamboo shoots) are the younger, tender shoots of certain types of bamboo. There are 62 types of bamboo all over India. Bamboo called “bambusoideae” or in Konkani called “kalki” is typically used for consumption. Bamboo is typically harvested as a source of material for construction, food, craft, and other manufactured goods. The killh grows near the roots of bamboo trees. It is a seasonal and monsoonvegetable and is available in the forest area or where water flows at the bottom of springs and ponds and is found betweenAugust and October. The lower parts of the killhare to be cut and removed with the help of koyta or sickle because it’s very hard to remove.
Additional Information
Somekillh are bitter to taste. It is believed that some people might feel dizzy after consuming killh. It is also believed that one should not use a ladle while making killh gravy since it might make the gravy bitter. Killh (bamboo shoots) contain soluble fiber, which has been shown to help lower cholesterol levelsand boost immunity while also being rich in nutrients like vitamins and minerals.
- Serves: 1 People
- Prep Time: 30min
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- Killh -7 – fine chopped
- Chonne (White/ green pea) -500 gram
- Ponsa bhikna (Jackfruit seeds) – 20cuts
- Nall (Coconut)-1
- Suki mirsang (Dry red chili)- 6-7 cut(one chilli cut in to 4 pieces)
- Suki kotmbir (Coriander)- ½ handful (100 gram)
- Kano (Onion)- 1 fine chopped
- Haldi powder (Turmeric)- 1 tsp.
- Mit (Salt) to taste
For Dressing
Nutritional Information
Procedure
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Peel the killh and chop into fine slices
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Remove the juice of chopped killh called as “muddun pilop” because it is bitter to taste
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Soak the juiced killh in water overnight
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Also soak white or green peas forat least 2-3 hours
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Take anearthen pot and boil some water
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Add white or green peas
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After boiling the peas, add fined chopped killh and cover it. Cook for 20 minutes till the killh gets tender
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Grind red chilli, coriander, turmeric, and onion with traditional ragdo and make gravy called as “allen ormirsang”
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Add gravy andsalt and stir properly
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Cook for 10 minutes
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The dish is ready for serve with rice
