Gooseberry pickle (ನೆಲ್ಲಿಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿ )

Last weekend we had been to Shivanasamudra water falls... Many were selling Salt-chilli powder mixed gooseberries. These gooseberries are different from regular gooseberries. We also call these small green beauties as Bombay Nelli kayi (Bombay gooseberry). They are little sour, but tastes excellent with salt & chilli powder. One lady was selling fresh gooseberries. They were cheap 30 Rs/Kg,   We have purchased 2 Kgs.

After whole 10 hrs of journey, these green beauties were not so fresh, because they were just cooked inside the hot car :( After reaching home, I have cleaned them & stored in refrigerator.

Small portion we ate fresh , another portion we tried with salt & chilli powder.
Rest I have prepared pickle.

Ingredients :
Gooseberries : 30-40 Nos
Byadagi Chilli : 15 Nos (Adjust according to taste)
Salt : 10-15 Spoons (Adjust according to taste)
Coriander seeds : 4 Spoons
Mustard seeds : 1/4 Cup
Cumin seeds : 2 Spoon
Fenugreek seeds : 1 Sooon


For seasoning
Cooking Oil : 1/2 Cup
Garlic Cloves - 15 Nos
Curry leaves
Mustard seeds : 1 Spoon
Asafoetida : 1/4 Spoon

Method :

1. Wash & dry goose-berries.
2. In a container, Mix gooseberries & salt (Salt should cover gooseberries completely), Close the lid & keep it for 3 days. (Soaking gooseberries in salt)
3. Dry roast chilli, coriander seeds, mustard seeds, cumin seeds & fenugreek seeds.
4. Grind the roasted ingredients to smooth paste, if required add salted water from gooseberry -salt mix.
5. Bring to the boil the grinded paste.
6. Add soaked gooseberries to the boiled paste.
7. Adjust salt.
8. In a pan, heat oil add mustard seeds, while it spluttering add garlic cloves & curry leaves. Add asafoetida.
9. Add the seasoning.
10. Keep it covered & Let it cool.
11. Store in a air tight container / Refrigerate.

Tender Bamboo Shoot Pickle

Tender Bamboo shoot - Kanile in Kannada is widely available during rainy season. Some small boys were selling them on NH 48 (Mangalore - Bangalore). We have purchased two pieces for Rs 30 each.

 It has got some different kind of taste & flavour , may not be liked by everyone. Even me didn't like the taste much. Since my hubby darling like them very much, thought of giving a try.  Cooking the bamboo shoot involves much cleaning process.  Initially remove the cover layer of tender bamboo shoots & cut into small piece.( Use only tender part of bamboo shoot). soak them in water with little turmeric powder for 3 days. Change water twice a day. After 3 days of soaking, rinse bamboo shoots with fresh water & now its ready for cooking purpose.

This is first time I have prepared some thing from tender bamboo shoot. Initially I have used chopped bamboo shoots which are soaked for one day, which tasted bitter. Later I have used bamboo shoots which are soaked for 3 day, which has got perfect taste.


I have tried pickle & palya. You can prepare many recipes using tender bamboo shoots. Like Sambar , Dosa ,kottige (Another south canara breakfast recipe where any vegetable grinded with rice & cooked in banana leaf).  You can even try bajjis or even manchurian !!!

Here goes the recipe for tender bamboo shoot pickle 

Ingredients :

Tender Bamboo shoot : Cut into small pieces : 1cup

Byadagi chill : 15 Nos (According to taste)

Fenugreek seeds : 1 spoom

Gingelly oil (Til oil) : 1/2 cup

Garlic cloves : 10-15 (crushed)

Curry leaf : 10 Nos

Salt : According to taste.

Tamarind : QTY  1 Lemon sized

Method:

1. Cook tender baboo shoot with salt,water  & Tamarind.
2. Roast chillies & fenugreek seeds with little oil, make it as dry powder in mixer.
3. Mix the powder with cooked bamboo shoot & adjust salt according to your taste.
4. Boil the pickle mixture till the extra water content evaporates.
5. Crush garlic cloves & curry leaves. Add them to the boiled pickle mixture. 
6. Boil gingelly oil & just pour over the crushed garlic & curry leaves. 
7. Keep it covered for 1/2 hour & transfer the content to airtight container.