I finally got the tendlis/tondli/tindora. This perky, little vegetable goes by many names. I wanted to make the talasani for Think spice: Garlic event. I think for the first time, someone might have gone to buy tendlis just for talasani in my family! Let me explain. For the reason unknown to me, this talasani was made only by keeping 9-10 small tendlis aside, and after making main tondlichi bhaji, these 9-10 tendlis were smothered with garlic and coconut oil to make that delectable talasani. But let me also quickly add that you may need to have that acquired taste to like this rustic talasani as it is fiery and has just basic 3-4 ingredients.Here's is what I did-
Tendlya Talasani
Ingredients
20 tender tendlis
7 -9 cloves of garlic (more or less)
2 tsp red chili powder/paprika
1/2 tsp tamarind pulp
salt to taste
1 tbsp oil
Method
1. Wash and wipe the tendlis. Remove both the ends. Now the fun begins! Can you guess?
2. Take a kitchen mallet or pestle and give a quick thud on each and every tendlis. Do not make a mush. The tendlis should stay whole. But just one big thump is enough. It's good for you if you are mad at someone! :-) Let all that anger come out!
3. Now garlic has the same fate. Thump.
4. Heat oil in a kadai/wok. Add smashed garlic cloves. As soon as they turn darker, add all the tendlis. Add chili powder and tamarind. Let it coat the tendlis and garlic. 
5. Cover it with a lid with water on top. and on a very slow flame, let it cook for about 20 or 30 minutes till the tendlis are tender, but not a mush! So keep checking in between.
6. Make sure that water doesn't fall in the talasani. Add salt to taste. Mix well.
7. Serve with chapati or dalitauy & rice.Note -
1. To expedite the process, you can steam the tendlis in the pressure cooker before adding to the garlic. But slow-cooked tendlya talsani tastes better.
2. Do not let garlic turn too dark brown as it will turn bitter.
3. Like almost all Konkani food, talasani too tastes better if made with coconut oil.
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26 comments:
Meera..this is my fave..our version-tondli+red bydagi chillies+ rai+oil+salt..thats it..wow..my mouth is watering now..n just crushing job..rest is taken over by humble gas! I too love to hv it with dalitoy!
Simple and delicious!:)
What an awesome way of prepping the tondli and garlic- by thwacking them! Love it.
The talasani looks too tempting, and I love the kadai that you made it in.
Delicious. The more i scrolled down to the the picture i was drooling.
Lovely one Meera! We love Thalasani of any kind.. Yum yum.. Dalithoy & thalasani - great combos!!Have u tried Capcicum thalasani - comes out great too.. learnt from my MIL.
Purnima:
Thanks for sharing your recipe. I will try your version too. I love to try all these permutations and combinations, you know.
Asha:
Thanks!
Nupur:
Yeah, just a big thump. It's therapuetical, you know!:-)
Happy Cook:
Thanks for stopping by.
Seema:
Thanks! Capsicum Talasani? Wow! Sounds so yummy! i don't know how to make it though. Looking forward to your blog for the recipe!
this is a great recipe. i love this veggie. will try it soon.
I make this veggie but in a diff way, ur method is very interesting ...by pounding them I bet it increases the flavors too!!
will have to try it!
:)
Thanks for this lovely entry :-)
Meera, this one looks very different to me.With the risk of being labeled a dumbo , i ask ..to which part of India/ world does this dish belong to ?! Really nice:)
Bee:
Thank you. Glad you like it.
MR:
Thanks! Do try and let me know.
Sunita:
It is my pleasure. Thanks for a lovely event! :-)
Thanu:
Hey, I don't think that's a dumb question at all. I too love to know about the origins of the recipes. This recipe is from my maternal grandmother's kitchen. South Canara/kanara - more specifically Mangalore Konkani GSB households. Hope that helps! :-)
Meera ....My mom used to apply salt and keep the tendle for abt 10-15 min. It used to absorb the salt and cook well without any burns.
During my childhood days she never used garlic, as kids dislike the flavor and roasted the tendle in ghee.
Hey Meera, I just love the tendlya talasani too..Will be huffing n puffing on one side, but still don't give up eating it. But we usually make it with teppal instead of garlic..Nicely explained..
Nice entry for the event Meera!
Simple and yummy!! Loved your version!!
Aruna:
Thanks for sharing tip about salt. I will follow that next time.
Maya:
Huffing and puffing is the perfect way of explaining this fiery dish. :-) With Teppal, it will taste so delicious, I can imagine. I will try it next time.
Rajeswari (Raks Kitchen):
Thanks! When it's garlic, this is one of the dishes that comes to my mind.
Swati (Sugarcraft India):
Thanks! It's little different than usual way of cutting the vegetables, isn't it?
Hi Meera,
I made this tendlya talasani.. It was great !! My hubby liked it..
Easy and simple way to make.. No cutting of vegetables :) !!
Thank you dear..
Archana:
Oh, I am so happy that you guys liked it. Thanks for letting me know. :-)
Meera- I finally got my hands on some tondli and tried this dish. What can I say- the thwacking is truly therapeutic :D and the talsani is incredibly delicious. Thanks so much for sharing this gem!
Nupur:
I feel honored that you tried my recipe. Thanks for your lovely feedback, dear!
Hi Meera, I tried your recipe and came out really good! We all enjoyed it with rice.. Thanks for sharing such a nice and different recipe.. :)
Wow!! Tendlya Talasani.....they are just Scrumptious. I am sure that they taste great too.I would love to try them. the dish also seems to be nutritious.The Photos are amazing... I am already feeling hungry. Thanks for the recipe.
Thanks
Rumela
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