Monsoon rains bring spikes of tender bamboo shoots. About 3-4 year old bamboos have a new shoot arising from the underneath root-system above the ground. Within a few weeks these bamboo shoots grow a few feet in length above the ground. Tender bamboo shoots within 2-3 feet in length are edible & are eaten as a vegetable
In Karnataka, bamboo shoots are used as a special dish during the monsoons (due to seasonal availability). It goes by the name kanile or 'kalale in Kannada. And are known as kirlu in Konkani.
Fresh tender bamboo shoots are available only for the first few months of monsoon every year.
Fresh bamboo shoots have to be consumed only on cooking or on pickling. You can’t & shouldn’t eat them raw. Raw bamboo shoots contain (cyanogenic glycosides), natural toxins. Cooking, pickling destroys these toxins.
Tender bamboo shoots that are collected, are defoliated, soaked in water for 2-3 days, then the water to remove its bitter taste water should be discarded., These tender fresh bamboo shoots are then used in cooking.