Bamboo Shoot Curry

Method

Clean and cut fresh bamboo shoots into bite-sized pieces, blanch briefly in salted boiling water for 5 minutes, then drain well. Blend onions, garlic, ginger and dried red chillies into a smooth paste. Heat oil in a heavy-bottomed pot, add cumin seeds and let them crackle, then add the onion-garlic paste and fry until golden and fragrant, about 5 minutes. Add turmeric powder, salt and the blanched bamboo shoots, stirring well to coat. Pour in water, bring to a boil, then reduce heat and simmer gently for 15-20 minutes until bamboo shoots are tender and the curry reduces slightly. Finish by crumbling in the dried fenugreek leaves and stir through, adjusting salt to taste before serving.