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.
