Mince the garlic and onion and keep aside.
Heat coconut oil in a pan.
Add mustard seeds, let them splutter.
Add sliced garlic, sauté on low flame for 1 minute or till they begin to darken.
Add minced onions. Sauté for 3-4 minutes till translucent, stirring so that they do not char.
Add red chili and then curry leaves. I always shred the curry leaves into bits so that there is a better chance of their being eaten rather than have the leaves with their nutrients being discarded on the side of the plate.
Add the coconut paste, stir.
Add the cooked, drained Bamboo shoots.
Stir well, add a little salt. You can check and add more if required, later.
Tamarind extract is optional and you may leave it out if you wish. Add the strained tamarind water. Bring to a boil and then allow to simmer for 10 minutes. Add a little plain water (one tablespoon at a time) if the curry is beginning to look dry.Taste for salt and that the bamboo is cooked. Add salt if required, taking care to add only a little and taste again.
Add the rice flour/powder and stir it into the bamboo curry.
Transfer to a serving dish and serve hot with rice roti or hot rice, garnished with fresh coriander leaves.