Friday, 22 March 2013

Chilly Garlic Gherkins or "Tendli thalasani" in Konkani

"Tendli" or Gherkins or Ivy gourd is a very common vegetable.
It contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. It also helps purify blood tissue, enhances digestion, and stimulates the liver.
In Konkani cuisine we make different dishes with this vegetable, and it is most famous use in in "Bibbe Upkari" or Raw Cashewnut Stir Fry.
Today I made "Tendli Thalasani" which is nothing but Stir fried Tendli or Gherkins, using dry red chillies and garlic.
This dish is a great accompaniment with rice and dalithoi, and is the perfect example of a simply but tasty meal.

Serves 3
Gherkins/Tendli/Ivy gourd - 250 gms
Dry red chillies - 4 for medium spice , 8 for spice lovers
Garlic - 10 cloves - mashed with skin
Oil - 2 tsp
Salt to taste

Wash the gherkins well. Cut out the top and bottom tips of each gherkin, and hit each one with a wooden or stone pestle or rolling pin, to split each one slightly as shown.
Now transfer to a bowl, evenly apply salt and keep aside for 10-15 minutes. (if you have no time you can also use it immediately).

Now take a heavy bottomed pan, or small pressure cooker, keep on medium heat, add oil, fry the split garlic along with skin till they become golden.
Then add the cut dry red chillies and fry for a few seconds.
Then add the split and salted gherkins or tendli, sprinkle little water, cover and cook till well done.
If using cooker one whistle and it should be done.
In normal pan, you will need to keep checking from time to time so that the gherkins don not burn.
Using as little water as possible enhances the taste of this dish.
Serve hot with rice and dalithoy.

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