Tendle talasani …No garlic version

               Tendle talasani is usually prepared with garlic seasoning which is already shared in blog by my friend and co blogger Mitha. Today I am sharing a no garlic version which I tasted during a pre-wedding function in my native Udupi recently. So when I found fresh tendlis I decided to try the no garlic version immediately and we all loved it.So here I am sharing it with all of you to try and enjoy.
  1. 1/4 th kg of ivy gourd / tendli
  2. A tsp of mustard seeds
  3. A pinch Hing
  4. A Tbsp of red chilli powder 
  5. Oil as required (preferably coconut)
  6. Salt to taste
  • Wash and trim the edges of the tendlis.
  • Crush it using a mortar and pestle taking care that they stay whole but slightly crushed.
  • Heat oil in a wide pan
  • Once the oil is hot enough add the mustard seeds..when they splutter add hing and red chilli powder and stir.
  • Take care not to burn the spices.
  • Immediately add the crushed tendlis and mix well so that the tendlis are well coated .
  • Fry on low flame stirring and checking the tendlis in between taking care to not burn them…can sprinkle water if required so that they dont stick to the pan.
  • Add salt when they are half done and mix well and roast till are well cooked
  • Once cooked keep it for few minutes on low flame so that they get kind of  charred .
  • Switch off the flame once the tendlis are all well cooked and evenly roasted.
                        Serve as side dish with lunch or dinner.
  1. I recommend adding more oil than you use usually to get a more tastier talasani.
  2. Sprinkle very little water in between while roasting to avoid sticking to the pan.
  3. The version I had tasted was very spicy…adjust the red chilli as per your spice preference.
  4. I have used a mix of Kashmiri chilli powder and regular powder. 

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