There's a whole variety of vegetables out there that I grew up eating, but since the time I've been cooking on my own, I've rarely ever bought. Cluster beans, bitter gourd, ridge gourd, double beans, turai, karamani (lobia), and a host of other vegetables. I look at them at the store and come back. This is mostly because I never bothered learning how to cook these.
Coccinea-tendli-dondakkai-kovakkai-kundru... this cucurbit is one that I've eaten a lot, but never ever bought. I bought my first batch last Sunday and made this dish on Monday. The picture that I took will be up only later (not that I take great pictures), but I am posting this dish right away. In time for T is for Tendlya Talasani this week at Nupur's A-Z of Indian Vegetables.
Here's what Tendli looks like (found the picture on Google images):
Tendli is made in several ways in Amchi cuisine. Tendlya Upkari is made by cooking the vegetable in its own steam. This is usually paired with cashews. Tendlya Butti is a dish that is made with a spicy-sweetish coconut gravy. I love it with rotis. Even the leaves of this plant are used to make what is called Tamli. Talasani is like a Tendli fry. Traditionally made with whole red chillies, I modified this dish to make it convenient for me. The besan touch was added because my colleague, Saumya, told me about this version. And I found that this dish also goes very well with chapatis.
Ingredients:
1/2 kilo Tendli, cut lengthwise into quarters
2 tbsp Oil
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1/4 tsp Asafoetida
1 tsp Chilli Powder
1/2 tsp Turmeric Powder
1 tbsp Gram Flour (Besan)
Salt to Taste
Heat the oil in a kadhai. Add the mustard, asafoetida and cumin seeds. When the mustard seeds splutter, add the cut tendli pieces and fry a little. Add the turmeric powder, chilli powder and salt. Cover and cook for a little while. When the vegetable has cooked, add the besan. This not only absorbs any excessive oil, it also gives the vegetables a coating.
Eat this with hot rotis or as a side dish for dal-rice.
Coccinea-tendli-dondakkai-kovakkai-kundru... this cucurbit is one that I've eaten a lot, but never ever bought. I bought my first batch last Sunday and made this dish on Monday. The picture that I took will be up only later (not that I take great pictures), but I am posting this dish right away. In time for T is for Tendlya Talasani this week at Nupur's A-Z of Indian Vegetables.
Here's what Tendli looks like (found the picture on Google images):
Tendli is made in several ways in Amchi cuisine. Tendlya Upkari is made by cooking the vegetable in its own steam. This is usually paired with cashews. Tendlya Butti is a dish that is made with a spicy-sweetish coconut gravy. I love it with rotis. Even the leaves of this plant are used to make what is called Tamli. Talasani is like a Tendli fry. Traditionally made with whole red chillies, I modified this dish to make it convenient for me. The besan touch was added because my colleague, Saumya, told me about this version. And I found that this dish also goes very well with chapatis.
Ingredients:
1/2 kilo Tendli, cut lengthwise into quarters
2 tbsp Oil
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1/4 tsp Asafoetida
1 tsp Chilli Powder
1/2 tsp Turmeric Powder
1 tbsp Gram Flour (Besan)
Salt to Taste
Heat the oil in a kadhai. Add the mustard, asafoetida and cumin seeds. When the mustard seeds splutter, add the cut tendli pieces and fry a little. Add the turmeric powder, chilli powder and salt. Cover and cook for a little while. When the vegetable has cooked, add the besan. This not only absorbs any excessive oil, it also gives the vegetables a coating.
Eat this with hot rotis or as a side dish for dal-rice.
6 comments:
Great dish for T! I made one with Tendli too!:))Love the Tendli plant,never seen that before.
We had a plant at home :) Like I said, amchis use even the leaves to make a dish. Some day I shall post that. And guess what? My mom just went through my blog for the first time today.
Wow, great to see a dish that is both traditional and easy to make! Thanks for a great entry!
Thanks Nupur. Am waiting for the final round up. Will start thinking of my U entry... real quick. :)
hello Raaga, the besan is a new tip for me, i have to try it next time -thanks! usually, i simply cook it with the spices, or with lentils.
@Sheela: It gives the vegetable a nice flavour.
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