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.
- 1/4 th kg of ivy gourd / tendli
- A tsp of mustard seeds
- A pinch Hing
- A Tbsp of red chilli powder
- Oil as required (preferably coconut)
- 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.
- I recommend adding more oil than you use usually to get a more tastier talasani.
- Sprinkle very little water in between while roasting to avoid sticking to the pan.
- The version I had tasted was very spicy…adjust the red chilli as per your spice preference.
- I have used a mix of Kashmiri chilli powder and regular powder.