How to make Kodagu Baimbale Fry -

A Coorgi speciality - tender bamboo shoot strips cooked with flavourful masala.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Bamboo shoots (बैम्बू शूट), Curry leaves (कड़ी पत्ते )

Cuisine : Karnataka

Course : Main Course Seafood

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You can also find more Main Course Seafood recipes like Bhapa Chingri Prawn Sukke Palak with prawns Chingri Macher Kofta

Kodagu Baimbale Fry

Kodagu Baimbale Fry Recipe Card


Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kodagu Baimbale Fry Recipe

  • Bamboo shoots canned 250 grams

  • Curry leaves 8-10

  • Oil 2-3 tablespoons

  • Mustard seeds 1/4 teaspoon

  • Onions 2 medium

  • Garlic crushed 5-6 cloves

  • Green chillies 2

  • Green capsicum cut into strips 1 medium

  • Salt to taste

  • For masala

  • Cumin seeds 1/2 teaspoon

  • Coriander seeds 1 tablespoon

  • Black peppercorns 5-6

  • Dried red chillies 2-3


Step 1

Dry roast cumin seeds, coriander seeds, black peppercorns, dried red chillies in a non stick pan.

Step 2

Cool and coarsely grind sautéed spices. Slice onions and bamboo shoots.

Step 3

Heat oil in another non-stick pan and add mustard seeds.

Step 4

When they splutter, add curry leaves, crushed garlic cloves and sauté.

Step 5

Add onions and sauté. Slit green chillies and add and sauté lightly.

Step 6

Add bamboo shoots and sauté for 2-3 minutes. Add green capsicum and mix well.

Step 7

Add tomato and mix well.Add coarsely ground spices and mix well.

Step 8

Add salt and ½ cup water. Mix well, cover and cook for 1-2 minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.