But this recipe has been adapted from my visits to several URLs to delve deeper into the simplicity and deliciousness of the food of this region. Talasani is a style of cooking where spices are kept at a minimum and the vegetables cook in ghee or oil without the addition of water.
250 grams ivy gourds
3 tbs ghee
1 heaped tsp red chilli powder
A quarter tsp amchoor/dried mango powder
A dash of turmeric (optional)
Salt to taste
2 dried chillies broken into halves
5-6 garlic cloves with peel on
A quarter tsp cumin seeds
Wash the gourds and cut off the tips.
Take one gourd and bash it with a pestle.
Repeat with the rest of the gourds. The gourds must remain whole despite the bashing. A few cracks are fine.
Mix the chilli powder, turmeric, amchoor and salt.
Marinate the gourds with this mixture.
Set aside for about 40-45 minutes.
Heat the ghee in a pan. Add the cumin seeds. As soon as they sputter, add the broken dried chillies. Add the marinated gourds and cook on a low flame with the lid on.
Stir in between and continue to cook till the vegetable is almost done.
Remove the lid and cook on a flame that's been cranked up a little.
Wait for the gourds to turn a little brown before removing the pan from the stove.
Your tendli talasani is ready.
|Tendli talasani, dal & Indian olive pickle|
An earlier post with ivy gourds is here: