"Mitesanga Talasani/ Cluster Beans Garlic Bhaji" ... here is a delicious stir fry veggie dish/ bhaji with aromatic garlic seasoning that is often prepared in GSB/ Konkani Saraswat homes to be served during meals along with other dishes … do try this simple version, tastes awesome ... Yummilicious ...
** Talasani as I have mentioned before is a simple bhaji sort of stir fried veggie with addition of garlic seasoning. Upkari/ Talasani are bhaji that is a part and parcel of GSB Konkani Saraswats Cuisine and is served almost during every meal as an accompaniment. People who love garlic seasoning always prepare the garlic flavored ones while others prefer the mustard seed seasoned ones.
** Here the garlic flavor is infused in veggies and imparts a unique and awesome irresistible taste. Any veggie can be used to prepare talsani, while the most famous is the one prepared with whole Gherkins/ Tendle and Suran/ Yam. Do try this out and relish it as a side dish with dal-chawal or roti too. It is very simple to prepare and hardly takes time to cook making it that much more easier when in hurry.
** Here is my simple recipe for "Mitesanga Talasani/ Cluster Beans Garlic Bhaji" … My Style, do try it, tastes awesome …
** Mash each cloves of garlic/ losun/ lehsun with a heavy weight/ stone to crush it slightly. You can remove the outer skin of garlic if you prefer to not relish it with skin on. However, traditionally garlic is always crushed with skin on for seasoning. Remember to crush them a bit with a heavy stone when used with skin. I have used about 10-12 medium sized cloves, you may cut down if desired as per your liking.
** Clean, trim off both end edges of Mitesanga Talasani/ Cluster Beans and cut them into pieces of about 1.5 to 2 inches in length and put them in a colander. Rinse well under running water until they are well cleaned and keep it aside ready. I have used about 400 gms of Cluster Beans here for this bhaji.
** 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 6-8 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 chillies being burnt. Traditionally talasani was always cooked on Iron Kadai for health benefits, I do follow it at times.
** Note : For this talasani/ bhaji, I have added some extra red chillies in tempering as cluster beans by themselves are bland and slightly bitter in taste, to enhance and balance the taste as little bit of extra spice is preferred compared to other bhaji’s depending upon individual preference. Do adjust spice accordingly.
** Now add rinsed- drained cluster beans pieces and mix well. Sprinkle some water and stir on high heat for a minute, this helps the water in the veggies be retained within and cook later on low heat in its own juice. Lower the heat, cover and cook until 50- 605% done. Add salt (namak/ meeta) to taste and sprinkle water if too dry only, cover and cook till done. Do mix in between and sprinkle water if necessary.
** "Mitesanga Talasani/ Cluster Beans Garlic Bhaji" is done and ready to be served. Tastes best served as a side dish served with dalitoy- rice or another other dishes during meals. I served this with my fish meal thali today that included mori hing randai (small shark curry) and tallele visornu (surmai/ king fish fry) and it was an awesome meal altogether. You can serve it with any dish of your choice, but remember to always serve it fresh and hot as the taste of talasani lies in the same.
** Do try out this delicious aromatic bhaji and enjoy your meals with an almost 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, 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 a common link for all the “Upkari/ Talasani” dishes in the Blog below. Please do go through them and do try out that which appeals you and your family.
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Thanks.