Thursday, August 27, 2009

Seared Ivy Gourd (Tendley Talasaani)

This dish is one of Mom's favorite and mine too! We both love eating this dish and does not take much time as well. Tendley Talasaana is one preparation which I enjoy. Every time Ivy Gourds are brought to our house, I plead my Mom to make Talasaana for me.

In Konkani custom, we make different types of Talasaana, the procedure remains same but vegetables vary - Brinjals, Ivy Gourd, Potato, et al. Talasaani is a konkani style of searing vegetables in seasoning of choice and then boiling the vegetables to perfection. The crux of the detail lies in the flavour one gets after searing the vegetables.

They taste good and go well as a side dish. Ivy Gourds which are smaller in size taste better vis-a-vis bigger ones.

Recipe Source: Mom
Serves: 2 individuals

Ivy Gourd - 10 to 12
Green Chillies - 2
Garlic flakes - 2-4
Salt - as per taste
Oil - for frying


Wash the Gourd thoroughly and slit the sides. In a pestle and mortar, crush the green chillies, salt and garlic to make a rough paste. Crush Ivy Gourd in this paste one by one. They should just burst open however should not break.
Heat oil in a pan, fry the paste of chillie, garlic and salt. Allow to roast, add the Ivy Gourds. Sear them on all the sides. till they turn brown. Add enough water and simmer till they cook well. Serve hot once done.

No comments:

Post a Comment

I appreciate any comment and would love to hear from you. Trust you enjoy my blog.