Tendli Talasani | GSB Style Ivy-gourd Stir-fry
If you enjoyed my Tendli Miriyapito and Tendli Moi recipes, you will love the Tendli Talasani too. This is a Gaud Saraswat Brahmins (GSB) style, Ivy-gourd stir-fry. Uses minimal ingredients and super simple to prepare.
How to make Tendli Talasani
Begin by choosing fresh and tender Ivy-gourds, wash them well and trim off their ends. Lightly smash them with a pestle and then season them with salt and set aside. Then heat oil in pan and fry some crushed garlic to the golden brown stage, followed by some broken dried red chillies. Add the seasoned Ivy-gourds to the pan and give a good mix. Sprinkle some water in the pan and cover and cook on a medium-low flame.
Sprinkle more water if needed, to avoid scorching the Ivy-gourds and cook till they are just about done and still holding their shape. Once all the moisture has evaporated, increase the flame and sauté the Ivy-gourd till they crisp up a bit. Take the pan off the heat. Done! Enjoy the Tendli Talasani alongside the comfort meal combo of rice and dal.
Tendli Talasani
Ingredients
- 300 gms Tendli (Ivy-gourd), (washed, ends trimmed)
- Salt (as per taste)
- 2 tbsp Vegetable Oil
- 3 pcs Dried Red chillies, Long (broken)
- 2 pcs Dried Red chillies, Short (broken)
- 1 pod Garlic Cloves (crushed)
- ⅓ cup Water (divided)
Instructions
- Lightly smash each ivy-gourd with a pestle (see notes)
- Season the smashed ivy-gourds with salt and set aside
- Heat oil in a pan and fry the crushed garlic cloves to the golden brown stage
- Add the dried red chillies and fry them for a few seconds
- Add the Ivy-gourds and give it a good mix
- Add some water and cook covered on a medium-low flame
- Sprinkle the remaining water if needed, to avoid scorching the Ivy-gourd and cook till they are just about done but still hold their shape
- Once all the moisture has evaporated, increase the flame and saute the Ivy-gourd till they crisp up a bit
- Take the pan off the heat and prepare to serve.
- Enjoy the Tendli Talasani with the comfort meal combo of Rice and Dal.
Notes
- The ivy-gourd need to be opened up for the flavours to seep into. We can slit them with a knife but that’s plain-jane and time-consuming. Lightly smashing them with a pestle is quicker and lends a rustic look to the dish
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Do try out these Tendli (Ivy-gourd) recipes too
