करील टमाटर की सब्जी | bamboo shoot ki sabji | karil ki sabji | bamboo shoot recipe

करील टमाटर की सब्जी | bamboo shoot ki sabji | karil ki sabji | bamboo shoot recipe

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karil ki sabji by cookwithanjli
karil ki sabji by anjli yadaw
bamboo shoot recipe by anjli yadaw
bamboo shoot recipe by cookwithanjli
karil ki sabji kaise banate hain


karil which is very common food of chattisgarh .it is basically originated from bamboo . karil is used in many dishes like sabji,achaar,snacks. karil (also spelled Karil, Karril, or sometimes Karail) is a traditional tribal or regional food in parts of India, especially Chhattisgarh, Jharkhand, Odisha, and North-East India. It refers to the young, tender bamboo shoots harvested before they mature and harden.

Source: Comes from the inner, tender part of bamboo culms.

Taste: Fresh bamboo shoots are crunchy and slightly sweet, but can be bitter or pungent and must be boiled or fermented to remove toxins (like cyanogenic glycosides).
Where It's Popular:
Chhattisgarh and Jharkhand: Tribal communities prepare Karil during the monsoon season when bamboo shoots are plentiful.

North-Eastern States (e.g., Nagaland, Manipur, Mizoram): Bamboo shoot (called Khorisa in Assam or Soibum in Manipur) is a staple.

Odisha and Madhya Pradesh: Some regions also incorporate it into seasonal vegetarian dishes.

Health Benefits:
Low in fat and calories.

Rich in fiber, potassium, and antioxidants.

Has digestive and anti-inflammatory properties.

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ingredients:-
करील - 250 ग्राम
नमक - आवश्यकता अनुसार
प्याज - 1
टमाटर - 5
लहसुन - बारीक कटा हुआ
काली मिर्च पाउडर - 0.5 चम्मच
जीरा पाउडर - 0.5 चम्मच
फ्राई करने के लिए ऑयल - आवश्यकता अनुसार
हरी मिर्च - 3-4
गरम मसाला - 0.5 चम्मच
धनिया पाउडर - 0.5 चम्मच
सरसों - 0.5 चम्मच
जीरा - 0.5 चम्मच
कसूरी मेथी - 1 चम्मच
लाल मिर्च - 0.5 चम्मच
धनिया पत्ते - स्वादनुसार

TIMESTAMPS
00:00 - 00:30 INTRO
01:45 - 07:40 VEGITABLES FOR GRAVY
07:45 - 08:07 WASHING OF KARIL
08:08 - 09:08 BOILING OF KARIL
09:18 - 11:50 GRAVY MAKING
11:52 - 13:25 FRYING OF KARIL
13:27 - 14:50 FINAL COOKING
14:51 - 15:23 OUTRO



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