“Beetroot Talasani (Garlic Seasoned Stir Fry/ Lasooni Bhaji)” … talasani/ upkari is a simple- minimum spiced side dish from GSB Konkani Saraswat Cuisine served during meals … this veggie stir fry is a must in most homes including mine and is one of the healthiest dish that must be included by all in their daily diet … try it with fresh veggies, it tastes awesome … Yummilicious …
** Talasani, as I have mentioned ample times before is a simple bhaji sort of stir fried veggie with addition of garlic seasoning. Upkari/ Talasani are bhaji that is a part of GSB Konkani Saraswats Cuisine and is served almost during every meal as an accompaniment, at least in my home it is a must. People who love garlic seasoning always prefer them over the mustard seeds seasoned bhaji, though both are tasty.
** Here the garlic flavor is embedded in veggies and imparts a unique and awesome taste. Any veggies can be used to prepare talsani, the the most famous one is small sized whole Gherkins (Tendle/ Ivy Gourd). Do try this out and relish it as a side dish with dal- chawal or as is your choice. It is very simple to prepare and hardly takes any time to cook if beetroot is pressure cooked and is not only tasty but healthy too.
** Here is my simple recipe for “Beetroot Talasani (Garlic Seasoned Stir Fry/ Lasooni Bhaji)” … My Style, try it, tastes awesome …
** Peel off the outer skin of 2 large sized Beetroots and cut them into 2.5- 3 inch sized Julienne of about ¼ inch thickness. You can cut into ½ inch sized cubes if desired too. Rinse well under running water and then add into a pressure cooker pan with enough water, say to the level of the beetroot pieces. Pressure cook on medium heat to one whistle only. Remove and keep it aside for the pressure to fall on its own, when done, open the lid and keep it aside while we go ahead with tempering.
** Mash each cloves of the garlic/ losun with a heavy weight or stone to slightly crush it. You can remove the outer skin of garlic too if you prefer to not relish it with skin on. However, traditionally garlic is always crushed with skin on for seasoning. But do crush them a bit with a pestle or heavy stone. I have used about 10-12 medium sized cloves for this recipe, you may cut down if desired as per your liking.
** Heat 1-2 tblsps of Coconut oil (Nariyal tel/ Narlel tela) or any oil of your choice in a thick bottomed kadai/ pan, when hot add in the crushed garlic cloves (I have retained the skin) and stir until it slightly changes in color. Now add in 3-4 dry red chillies (sukki mirsanga/ sukhi mirchi) cut into 1 inch sized pieces and fry for a few seconds only. Keep the heat low to avoid the chillies being burnt.
** Now add the pressure cooked beetroot pieces along with the remaining water if any and mix well. (In case of excess water, you can strain it and either use it elsewhere or sip it on hot with a dash of salt and pepper). Let cook on medium heat for a few minutes then lower the heat to minimum, add salt (namak/ meeta) to taste, mix well, cover and cook for 5-7 minutes or until there is no trace of water in the bhaji.
** “Beetroot Talasani (Garlic Seasoned Stir Fry/ Lasooni Bhaji)” is done and ready to be served. Tastes best served as a side dish with dalitoy or saar with rice during meals. Do try out this delicious bhaji and enjoy your meals with an absolutely fat free dish that has always been a part of the meals of GSB Konkani Saraswat Cuisine for centuries now. This is very healthy and a must for growing up teenagers who are fussy about foods high in calories and this one is almost fat free, also garlic is very good for health being heart friendly. Young children always love beetroot for its sweetish tinge, so I am sure they will love this one very much, so make it a point to always include them in diet.
** Note : Do not add excess water while cooking any upkari/ talasani/ bhaji. The water should be sprinkled as and when necessary as the vegetable gets cooked and never in one go. If you add the water in one go the vegetable turns or mushy and does not retain the crispness and is sort of not very appealing to relish.
** Sharing common link to all “Upkari/ Talasani” dishes in Blog below. Please do go through them and do try out that which appeals you and your family ....
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Thanks.