Saturday, 18 January 2014

Tendle Talasan


Tendle Talasan is one of my favourite recipes from childhood days. "Tendle" in konkani means Gherkins in English and tonde kai in kannada. My grandma had a "tendle" vaali or Gherkin climbers in her kitchen backyard from where we used to pluck them  and demand my grandmother to prepare this recipe.This recipe is so simply delicious that I can have it with just Rice and milk- Doodh Sheet as we konkanis call it. Today I just felt the urge to eat this dish and so I went to the market nearby , bought some fresh Tendle or Gherkins(remember the gherkins need to be fresh and green inside-Ripe gherkins will spoil the dish). So here is my recipe made with fresh tendle(Gherkins).

1 kg fresh and green gherkins /tendle,
half teaspoon of  turmeric powder,
1 full Garlic pod(or more if you like),
3 green chillies,
1-teaspoon Mustard seeds for seasoning,
1 tablespoon of cooking oil.

Step1: Crush all the Gherkin with crusher. Similarly crush garlic and grenn chilles and keep it aside.
Step2: Heat 2 tablespoon of oil in a kadai or pan . Add crushed garlic and green chilles. Fry them until the gralic turns brown.Add turmeric powder.
Step3: Add the crushed Gherkins, some salt to taste. Mix all the ingredients well. Close the pan with a lid ,simmer and cook until gherkins are soft .You can stop here or cook it further on full heat so that the gherkin turns a bit brown and crunchy(I do this as it gives the dish a smoky flavour).
Step4: Serve hot with rice Daalithoy or Tomato saaru or just doodh sheet.

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