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Molke Moog ani Kirla Randay ( Sprouted moong and Bamboo Shoot Curry ) with Kori Rotti šæš„
š A comforting GSB classic ā Molke Moog ani Kirla Randay, where softācooked sprouted green gram meets the bold, tangy aroma of bamboo shoot. The curry is rich with coconut, red chillies, and that unmistakable GSB-style depth that only bamboo shoot can bring.
Paired with crispy Kori Rotti, the textures are magic ā the rotti soaking up the curry, turning soft yet crunchy in every bite.
š§āš³ Preparation Steps
š„£ Molke Moog (Sprouted Green Gram)
ā¢ Wash and soak green gram overnight.
ā¢ Drain and wrap in a cloth to sprout for overnight
š„„ Kirla Randay (Bamboo Shoot Curry)
ā¢ In a pan, cook bamboo shoot and moog until soft but not mushy with a little water.
ā¢ Prepare a masala by grinding:
red chillies, coconut, tamarind/dried bimbul sol.
ā¢ Add the masala to the cooked bamboo shoot and simmer. Adjust salt.
ā¢ Let it boil until flavours deepen and the curry thickens beautifully š
šæTempering
ā¢ Heat coconut oil. Add mustard seeds, curry leaves, and red chillies š¶ļø .
ā¢ Pour over the curry for an aromatic finish.
š„ Final Touch
ā¢ Serve hot with Kori Rotti ā pour the curry over the rotti and let it soften slightly.Tastes great with rice and papadam
ā¢ Enjoy the perfect balance of crunch + spice + coastal aroma š¤šæ
#gsb #konkanifood #onepotdish #curry #bambooshoots
