Kanile is nothing but Bamboo shoot. We coastal people, prepare some delicacies from this seasonal high fiber veggie, such as Bamboo shoot and green gram gravy or this dry Subzi/palya is prepared by mixing with crushed Jackfruit seed. It is protein rich, subtle in flavor, blends very well with bamboo shoot. This palya goes very well with hot Rice with a dollop of ghee or as a side dish with any kind of gravy, Rasam or sambar. So, it is a seasonal monsoon season’s treat for us.
We normally use fresh bamboo shoot and chop it in circular manner. (please refer to the Post of How to chop Bamboo shoot)
I normally preserve jack seeds in frozen form and procedure is already shared in my blog as well.
Ready Bamboo shoot – 1 cup
Fresh or Frozen jack seeds –2 fists full
Grated coconut – 3 table spoons
Turmeric – ½ tea spoon
Red chilli powder – 1 tea spoon
Salt- as needed
Jaggery – as needed (optional)
Coconut oil – 1 table spoon
Mustard – 1 tea spoon
Urad dal – 1 tea spoon
Cumin – ½ tea spoon
Red chilli -1
Curry leaves – 2 springs
-I normally crush and store the jack seeds. So, no need of chopping or crushing. If you have fresh seeds with you, please crush the seed by using hitting stone and remove outer stiff cover and use inner seed.
– Take one thick bottomed pan, do seasoning. Heat oil, splutter mustard, add urad dal. When dal becomes light brown, add cumin, red chilli and curry leaves.
-Now add in crushed jack seeds, a cup of water and cook at low fire by closing the lid.
– When it is half done, add chopped and ready bamboo pieces, Red chilli powder, salt and jaggery, required amount of water.
-Close the lid and cook this in a low flame, until it is cooked or up to water drains.
-If water drains first, add some more water and make sure to cook properly.
Garnish with fresh grated coconut and mix, cook for 2 minutes and switch off the gas.
-Serve with hot rice and enjoy as a side dish.