Heat oil in deep pan. Put mustard seeds and curry leaves to splutter in hot oil. Add garlic and red chilies. Add onions and keep frying. Put the rice powder and mix the rest of the masala in oil. Add coriander and jeera powders. Fry the masala for a little longer on medium heat before adding the bamboo shoots. Add the ground coconut and mix well. Add 1-2 glasses of water, mix and cover for a few minutes. Remove the cover and cook for little longer, till gravy is slightly thick. Taste for salt and pungency.