Friday, September 22, 2017

Tendle’ Kismuri / Fried Gherkins Salad.


“Tendle’ Kismuri / Fried Gherkins (Ivy Gourd) Salad”... Kismuri is a famous Konkani Saraswat’s salad type dish that goes very well with Dalitoy and SheetHa (Rice) … Though traditionally it is deep fried with changing times, keeping in mind the need to be health conscious, I always prepare them in micro wave and enjoy them guilt free … Today I prepared kismuri using Tendle / Tondli .. The advantage being that you can use the tendle’s / gherkins that have gone ripe / red from within too …. Yummy Yumz ...... 


** Today I had to finish off some tendle / gherkins that were getting slowly red / ripe from within. You know I hate wastage. But I was in no mood to prepare anything with the addition of coconut masala. The whole of last month somehow went by preparing loads of dishes with coconut and I wanted to cut down a little bit to avoid calories that were piling on. So decided to prepare kismuri where I always use microwave method for frying of veggies with just a little bit of oil. Kismuri is something loved by almost all GSB / Konkani Saraswats young and old. This is a salad sort of dish with the addition of fried veggies towards the end just as you serve. This dish is prepared with many veggies like karela, tondli, suran, yam etc. However, it is more famous with karathe / bitter gourd than any other veggies, over years people have begun to be innovative and try out dishes with different veggies and they turn out good too.

** The addition of onions and freshly grated coconut adds to the taste and in all kismuri is a dish that is here to stay for a long long time. The crunchy crispiness of the fried veggies gives children the joy as they bite on the crispy salad. I have already posted many similar dishes before where in I had deep-fried or micro waved the veggies. Here too I have used the microwave method with just half a tablespoon of oil and so the dish can be enjoyed guilt free. I have also not included coconut gratings, to avoid unnecessary calories. It tastes as good as ever without coconut too. However, if you desire to have it the traditional way, you can deep fry them and add in freshly grated coconut. Do prepare this yummy dish and enjoy with your family and friends. I am sure they will love the same. You can always prepare the fried tondli / tendle / gherkins before hand even a day before and store it in air tight box. It remains fresh for few days but when deep fried.

Ingredients :
Tendle / Gherkins / Tondekai / Tongli / Ivy gourd : 250 gms.
Onions : 2 medium sized.
Green Chillies : 3-4
Coconut Oil : 1 tblsp
Salt to taste

** Wash and completely dry tendle / gherkins. Slice off the tip edges and cut them into small squares. Check the picture for the visual. Apply a bit of salt and ½ tblsp of the coconut oil all over the tendle pieces and mix them well. If you do not want to use coconut oil, you can use any other edible oil. I have sometimes used other oils too, but it tastes best with coconut oil.

** Put them in a microwave glassware plate and microwave on high for 7 minutes. Mix well and again repeat the process once again. Now Keep mixing and microwaving the tendle at a interval of 2 mins till crispy and done. It took me about 18 minutes to do the same. However, the timings differ from machine to machine. Therefore, once you cross 14 minutes of cooking, proceed at an interval of 2 minutes and keep a keen watch on the same. Remember that once you complete the process and keep aside the tendle it turns out crispier as the process is on for a few minutes even when kept aside. So do not overcook. 


** Note : If at all you do not want to use the microwave method, just squeeze out the water if any from the tendle / gherkins cut to small sized cubes and then deep fry them in plenty of oil till crisp. Put them in an absorbent paper for the excess oil to get drained off. Rest of the method remain the same. 

** Peel off the skin and chop the onions finely. You may add in a handful of freshly grated coconut to the onions along with green chillies slit / chopped into small rings / pieces. I have not added any coconut gratings for the reasons mentioned above. The choice is yours. It does tasty with little bit of coconut gratings added on. 

** Add salt to taste and the remaining ½ tblsp of coconut oil and mix well. Be careful while adding salt as the fried tendle contains a little bit of salt that was applied initially before frying the same. Remember to check as excess salt is not good nor does it taste good. Just before serving mix in the micro waved or deep fried tendle / tondli / gherkins/ tondekai / Ivy gourd and mix well. You can also garnish with a little bit of coriander leaves if you like. 


** “Tendle’ Kismuri / Fried Gherkins (Ivy Gourd) Salad” is done and ready to be served. This dish should always be served immediately once you have added in the fried ingredients, as only then it will remain crisp. If kept mixed beforehand or hours before serving, the fried veggies softens and goes limp and lacks the crunchy taste. Enjoy this dish with Dalitoy and Rice. Goes very well with peja / rice porridge. 

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