Saturday, January 29, 2011

Thendle Talasane

Curry made with Kovakai or ivy gourd. A konkani dish long forgotten.  Thought of it today.... because I was too lazy to cut the vegetable. 

Kovakai - Tendle - Ivy Gourd - 100 gms
Garlic - a bulb - some 6-8 pods or more if you like it garlicky
Red chilies - 2
Mustard - 1/2 tsp
Oil - 4 tbsp
Salt to taste

Crush the tendle - not cut it - either with the flat blade of the knife or your palm if it doesn't hurt !
You can salt it if you wish at this stage since it draws out the moisture.

Take a wok
Add mustard, red chilies
When the mustard splutters, add the garlic, sauté
Add the crushed kova and continue to sauté till the veggie gets browned and done
Actually the dish is done at this stage, but I added some coriander powder and readymade parupu podi ( dal powder).
Serve.  Ideally with rice and dalitoi. 

1 comment:

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