Saturday, November 14, 2015

Tendli Talasani/A Dish Of Ivy Gourds

Tendli talasani
Tendli talasani
My interest in Konkani food (from the Konkan region in the western coastal belt of Maharashtra, Goa and some northern parts of West Karnataka) developed with the visual feasts that graced the pages of the very popular BBC Good Food/India magazine. Sadly, the magazine closed down but that is another story. Returning from a recent holiday with a stop-over in Kolkata, the only cookery book I bought was one on Konkani cooking by Tara Deshpande Tennebaum titled A Sense Of Spice.
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.
Ivy gourds
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
Tendli talasani, dal & Indian olive pickle
Lunch today was a simple vegetarian meal with rice, (whole) green moong dal, Indian olive pickle and of course, the star of the menu, tendli talasani. The flavour of the ghee and the garlic was wonderful and the slight tang from the mango powder took these tiny gourds to another level.

An earlier post with ivy gourds is here:
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