Ivy grourd/garkin is called “Tendle” in Konkani and kovakka in Malayalam, tondekkai in kannada etc. Talasani in Konkani is a kind of stir fry. It is seasoned with garlic. Tendla talasani is very easy to prepare and amazingly delicious particularly when the tendle is very tender. Ivy gourd has to be flattened out using pestle (do not crush them) marinate with little salt and keep for 10-15 minutes so that salt gets evenly distributed in the dish. It is better to prepare in coconut oil but any other oil also can be used. I am using tendle from my kitchen garden.
Tendle -- 30 to 40
Oil -- 2 tbsp
Chilly powder -- 1 to 2 tsp
Garlic crushed -- 10 to 12 flakes
Wash tendle and flatten each one without breaking it apart with pestle.
When all are flattened add 1 tsp of salt and mix thoroughly and keep aside for 10 to 15 minutes.
Heat oil in a kadai/pan add crushed garlic fry till garlic turns completely brown. Add chilly powder fry for one minute then add flattened tendles, sprinkle little water over it, mix well cook till tendle turns light brown, stir occasionally so that every tendles roast evenly. Serve hot with dal and rice.
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