"Tendle Talasani (Gherkins / Ivy Gourd Garlic Bhaji)" ... The most delicious and yummiest talasani of all times ... Goes very well with Dalitoy and Rice .... Yum ....
** This is a simply yummy Talasani / bhaji / upkari which is very famous amongst Konkani Saraswats and is prepared in almost every home. Talasni is a Amchigele / Konkani word for that bhaji / upkari prepared with the addition of whole crushed garlic. I guess our ancestors used the same to differentiate between the dishes. It is easier for communication and was understood well by the listener. Among talasani again tendle talasani is the best and most famous one. Children simply love putting them in their mouth.
** The traditional method of preparing Tendle talasani was by keeping the tendle whole by just crushing it slightly by a heavy weight. It was then seasoned with garlic and cooked on Iron Kadai with slightly a little bit more oil than we normally use. The tendle took more time in cooking as it was kept whole. It had to be fried well giving some burnt looks to the tendle too, that was the tastiest of all. I have enclosed pictures of the same. This was prepared in Iron kadai and you can check the slight burnt backs of the tendles.
** Thought traditionally it was kept whole using small tendle available, over years people began to change the style of cooking and now some cook it cut into strips lengthwise or into rings horizontally. But trust me it does not taste the same. That tastes like normal baji. The taste whole tendle gives when you relish them whole is something different that you have to eat and cannot be simply described in words. Once you try out this method, you will get hooked on to the same and will never try to twist methods here.
** As I said traditionally it was cooked in thick Iron kadai with oil and garlic on slow fire and it did consume a lot of gas and time. So I have adapted my own style of cooking it to save on both gas and time. I use my small pressure cooker pan to first cook it then continue the process in my Iron kadai. The result is absolutely same and there is no change in taste at all. So I am sure you will find this step easier than the old method as times have changed we are all wanting to speed up cooking process.
** The traditional method of preparing Tendle talasani was by keeping the tendle whole by just crushing it slightly by a heavy weight. It was then seasoned with garlic and cooked on Iron Kadai with slightly a little bit more oil than we normally use. The tendle took more time in cooking as it was kept whole. It had to be fried well giving some burnt looks to the tendle too, that was the tastiest of all. I have enclosed pictures of the same. This was prepared in Iron kadai and you can check the slight burnt backs of the tendles.
** Thought traditionally it was kept whole using small tendle available, over years people began to change the style of cooking and now some cook it cut into strips lengthwise or into rings horizontally. But trust me it does not taste the same. That tastes like normal baji. The taste whole tendle gives when you relish them whole is something different that you have to eat and cannot be simply described in words. Once you try out this method, you will get hooked on to the same and will never try to twist methods here.
** As I said traditionally it was cooked in thick Iron kadai with oil and garlic on slow fire and it did consume a lot of gas and time. So I have adapted my own style of cooking it to save on both gas and time. I use my small pressure cooker pan to first cook it then continue the process in my Iron kadai. The result is absolutely same and there is no change in taste at all. So I am sure you will find this step easier than the old method as times have changed we are all wanting to speed up cooking process. 
** Wash about 250 gms of tendle/gherkins well, remove all the dirt that sticks to it. Cut the edges on both the sides. Now mash each tendle with a small stone or spice pounder (the tendle should just get crushed but remain whole). Apply salt all over these tendle’s and keep aside for 10 minutes.
** In a pan pressure cooker, put the tendle’s and cook to one whistle adding about just 1 cup of water. Do not add more water, but do be careful and follow the cooker instructions coz. You cannot cook dry in a pressure cooker WHICH MAY TURN DISASTROUS.** Note : You can also microwave the tendles 8-10 minutes/till done. Timings differ from one to another microwave. I however always use pressure cooker pan as I find the MW makes the tendle slightly dried out in texture. You may follow any method of your choice.
** Heat about 1 tblsp of oil in a kadai (preferably thick iron kadai), add about 15-20 garlic (peeled) and fry till light brown, add 3-4 red chillies cut into pieces, mix and add in the tendle/ gherkins after draining the water in which it was cooked.** You can add in the water too but then it will take longer time to Cook till dry which is not necessary. The tendle’s should get a bit burnt which enhances its taste. Be careful not to over burn. Serve as an accompaniment with dal-rice.
** Note: Traditionally this is done on iron kadai directly by not using pressure cooker/micro wave at all. Very little water is added but while basically it cooked on slow with a bit of more oil till done. This tastes very very good. You can follow this method. But as days have changed people have turned health conscious and do not want to add more oil/nor have the time for the slow process. So I have changed the process as per today’s requirement.
"Tendle Talasani (Gherkins / Ivy Gourd Garlic Bhaji)" is done and is ready to be served. This is best when served with Dalitoy and Rice as an side dish. Do try this yummy talasani / bhaji and enjoy with your family and friends.
** You can use the search option for "Talasani" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible.
** You can use the search option for "Tendle or Gherkins or Ivy Gourd" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible.
** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".
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