Baembaley Para (Bamboo Shoot Pickle) is a popular pickle dish in South India, particularly in the state of Karnataka. It is made with tender bamboo shoots that are marinated in a mixture of spices, vinegar, and oil. The pickle is typically served as a side dish with rice or roti. Here is a recipe for making Baembaley Para:

Ingredients:

1. 500 gm Bamboo shoots, sliced
2. 1 tsp Mustard seeds
3. 1 tsp Turmeric powder
4. Salt to taste
5. 2 tbsp Vinegar
6. 2 tbsp Oil
7. 1 tsp Red chilli powder
8. 1 tsp Fenugreek seeds
9. 1 tsp Mustard seeds
10. 1 tsp Cumin seeds
11. 2 tbsp Sesame oil

Instructions:

In a pan, heat oil and add sliced bamboo shoots, salt, turmeric powder, and red chilli powder. Cook for a few minutes until the bamboo shoots are slightly tender.

Add vinegar to the pan and mix well. Cook for a few minutes until the vinegar has been absorbed.

In a separate pan, heat sesame oil and add mustard seeds, cumin seeds, and fenugreek seeds. Once they start to crackle, add the cooked bamboo shoots to the pan.

Mix well and cook for a few minutes until the spices have evenly coated the bamboo shoots.

Turn off the heat and let the pickle cool. Once cooled, transfer it to a clean, dry glass jar.

Store the jar in a cool, dry place for a week or two to allow the flavors to develop.

Baembaley Para is a tangy and flavorful pickle that is perfect for those who love spicy and sour flavors. The pickle is typically made with fresh bamboo shoots, which are known for their unique texture and taste. This dish is easy to make and can be enjoyed as a snack or as a side dish with rice or roti. To ensure the pickle stays fresh, it is important to use fresh ingredients and to store it in a clean, dry jar. Additionally, it is recommended to use vinegar and oil as natural preservatives, as opposed to chemical preservatives, which can affect the taste and quality of the pickle.