Tendle Talasan Konkani Recipe - Ivy Gourd Stir Fry | Amchi Vasari

Tendle Talasan

Tendle Talasan is a simple yet flavorful dish made primarily with ivy gourd (tendli or tindora). It is a popular vegetarian dish in Konkani households. The Ivy gourd are smashed slightly and added to the garlic, red chilli tempering cooked on low flame for the authentic crispy taste.

Serving - 2

Ingredients

1. Ivy gourd - 300 gram
2. Garlic pods - 20
3. Bydagi chilli - 2
4. Spicy red chilly powder - ¼ tsp
5. Coconut oil - 2 big spoon
6. Rock salt - 1 tbsp
7. Water - 1 cup
8. Water to wash ivy gourd

Method

1. Wash 300 gram ivy gourd and remove it's edges on both side(optional).
2. Mash the ivy gourd roughly using a mortar pestle and keep aside.
3. Crush the garlic pods using a mortar pestle, keep aside.
4. Break 2 red chilly, remove it's seeds as much as possible and keep aside.
5. In a iron casted pan, pour 2 big spoon of coconut oil. Add in the crushed garlic, let the color change a bit.
6. Add in the broken red chilly give it a stir till the garlic turns golden brown.
7. Add in the mashed ivy gourd salt as per taste. On low flame, close the lid and cook for a minute.
8. After a minute, open the lid and pour 1 cup water. Do  not add more. Mix well.
9. Close lid and cook on low flame till the ivy gourd is well cooked(stir occasionally).
10. It will take 20-30 minutes on low flame.
11. Ready to serve hot with rice as side dish or serve as it is.
12. Happy cooking!

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