Monday, July 4, 2011

Tendle talasani ( Ivy Gourd Stir fry)

Tendle in Konkani means Ivy gourd (Thondekaayi). Ivy gourd is very rich in Vitamin A and Vitamin C and also its leaves and roots are used in the treatment of Diabetes.I got the information from here.I also remember my mother- in- law telling about the fritters made from its leaves.Tendle talasani requires less ingredients and the garlic in this dish gives a very different taste to it.

  • Ivy gourd/Tendle- 500g
  • Garlic pods- 4-5
  • Red Chilli- 1
  • Oil- 3 Tbsp
  • Salt- To taste

Wash Ivy gourd thoroughly and cut the edges on either sides.

Now using a stone or any other hard object,crush the Ivy gourd Individually (Don't apply more force.Crush it such that it remains whole even after applying force, as shown in the picture below) 

Now take a kadai and heat the oil. Then add crushed garlic to it and fry for couple of minutes. Then add red chilli. Fry it for few seconds. The garlic should turn light brown.

Now add crushed Ivy gourd. Don't add water. It has to cook in oil. It will also leave little water which is enough for it to cook. It has to be kept on a low flame. Add salt to taste. You can also add Chilli powder to make it more spicier.

It will take nearly 15-20 minutes to cook. Keep checking every 5 minutes. Finally when it is cooked it will change its color. After 20 minutes turn off the heat. Tendle talasani is ready.

Serve it with Rice or Chapathi. Above measurement serves 2-3 people.

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