Saturday, 27 December 2014

Thendle Talaasani-Ivy Gourd sauteed and Roasted with Chillies and Garlic.

This is a typical amchi(Konkani GSB) side dish prepared with ivy gourd or tendle(Konkani,Marathi),Kovakai(Tamil),Thondekayi(in Kannada) that grows on vine and popularly grown in coastal areas of south India.In my in-laws place it covers over the barbed wire over the compound wall.This is my Mom-in -laws recipe which she often makes from the fresh picked ones and will be definitely  packed in lunch box along with curd rice when they travel and it tastes heaven.

Ivy gourd (thendle)                      25-30
salt                                                     to taste
Pinch of chilli powder
Garlic flakes                                  10-12(crushed)
red chillies                                    4(cut into pieces)
Oil                                                    1tbsp


  • Wash,rinse and drain the gourd in a colander.
  • Remove the tip ends and crush each gourd a little(in a mortar or a with a stone)
  • Take the crushed gourd along with a dash of salt and a pinch of chilli powder in a cooker.
  • Add 1 cup of water and cook for 1-2 whistles.
  • Once the pressure is gone drain the gourds
  • In a pan take oil add red chilli pieces and crushed garlic and brown them.
  • Add  the drained gourd and additional salt(taste a piece of gourd as some salt was already added while pressure cooking)
  • Cover and cook for 2-3 minutes.
  • keep the lid open and let it cook for next 15-20 minutes,stirring in between till all moisture is gone and gourd becomes brownish and wrinkled.
  • Best served with rice and daal,or even with curd rice.
I have used non stick pan,tastes best if prepared in cast iron pan.You can directly cook on the pan itself without pressure cooking,but it is a time taking process.

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