TENDLA TALAASAN
A KONKANI IVY GOURD SIDEDISH
Ingredients:
1) Tender ivy
gourd (Coccinia grandis) also called
baby watermelon / little gourd / gentleman’s toes (Kovakka or Koval in
Malayalam, Tendlea in Konkani) – 500 gm.
2) Dry hot red
chilies – 4 Nos.
3) Garlic
cloves – 5 Nos.
4) Coconut oil
or other cooking oil – 1 tablespoon
5) Mustard seeds
– ½ teaspoon
6) Salt – ½ teaspoon
To Cook:
Wash the Tendlea nicely. Use a wooden mallet or a small bludgeon
or a rolling pin or a smooth round stone to crush the Tendlea one by one. The Tendlea
should be crushed to the point that it bursts at the sides but remains intact
without shattering to pieces. Crush the garlic cloves likewise. Break the dry
hot red chilies each into 2 or 3 pieces.
Set a thick cast iron or non-stick wok on high heat. Pour in
the coconut oil and throw in the mustard seeds. As soon as they are about to
finish crackling, tip in the crushed garlic. Stir till it turns golden brown. Now
add the chilies. Stir once and tip in the crushed Tendlea. Stir and sprinkle
the salt. Stir again and turn down the heat to minimum. Cover with a lid.
Every few minutes, open the lid and stir. Continue till the
tendlea is cooked. Taste to see if cooked (the cooking time often varies
depending on the variety and tenderness of the Tendlea). Add more salt if
required. Once the Tendlea is cooked, do not cover with lid but roast slowly on
low heat till the skin of the Tendlea is partly caramelized.
Serve hot or cold. You will love this dish so much that the
next time you cook; you will be making four times the quantity!
Eat Tendla talaasan
as such or serve with rice or with gruel or with porridge.
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