Tendli Talasani
A simple yet flavorful Goan stir-fry where ivy gourd is cooked with plenty of smashed garlic and dried red chilies. It's a classic side dish that comes together quickly and pairs perfectly with rice and dal.
For 4 servings
6 steps. 20 minutes total.
- 1
Begin by preparing the ivy gourd (tendli)
- a.Wash them thoroughly, pat dry, and trim off both ends. Slice each tendli lengthwise into four long, even pieces. Set aside.
- 2
Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat
- a.Once the oil is shimmering, add the smashed garlic cloves and the broken dried red chilies. Sauté for about 45-60 seconds until the garlic becomes fragrant and turns a pale golden brown. Be careful not to burn it.
- 3
Add the sliced tendli to the pan
- a.Sprinkle the turmeric powder and salt over them. Stir everything together for 1-2 minutes, ensuring the tendli pieces are well-coated with the oil and spices.
- 4
Step 4
- a.Reduce the heat to low-medium, cover the pan with a tight-fitting lid, and let the tendli cook for 12-15 minutes. The tendli will release its own moisture and cook in the steam. Stir every 4-5 minutes to prevent sticking and ensure even cooking.
- 5
After 15 minutes, check if the tendli is tender by piercing it with a fork
- a.It should be cooked through but still have a slight bite. If it's cooked, remove the lid, increase the heat to medium, and stir-fry for another 2-3 minutes to evaporate any remaining moisture and lightly brown the tendli.
- 6
Turn off the heat
- a.If using, garnish with fresh grated coconut and give it a final mix. Serve the Tendli Talasani hot as a side dish with Goan fish curry, dal, and steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose young, tender, and bright green tendli. Avoid any that are pale, yellowish, or bulging, as they are ripe and will taste sour and tough.
- 2Smashing the garlic is crucial for this recipe's authentic flavor. It releases more aromatic oils compared to chopping or mincing.
- 3Do not add any water while cooking. The tendli cooks perfectly in its own steam, which concentrates its natural flavor.
- 4For a perfect texture, avoid overcooking the tendli. It should be tender but retain a slight crunch.
- 5Adjust the number of dried red chilies based on your preference for spice. Using Kashmiri or Byadgi chilies will impart a beautiful color without making it overly hot.
Adapt it for your goals.
Nutty Crunch
Add a tablespoon of split cashews along with the garlic and chilies for a delightful crunch and richness.
With OnionsWith Onions
Sauté one thinly sliced onion until golden brown before adding the garlic and chilies for an extra layer of sweet, savory flavor.
Tangy TwistTangy Twist
Add 1-2 pieces of dried kokum (amsul) along with the tendli for a subtle tangy flavor, which is also very common in Goan cuisine.
Why this is on our healthy list.
Promotes Digestive Health
Ivy gourd is an excellent source of dietary fiber, which aids in digestion, prevents constipation, and helps maintain a healthy gut microbiome.
Rich in Antioxidants
Garlic and turmeric are packed with powerful antioxidants. Garlic's allicin and turmeric's curcumin help combat oxidative stress and reduce inflammation in the body.
Supports Blood Sugar Control
Some studies suggest that ivy gourd may have properties that help in managing blood sugar levels, making this dish a good choice for those monitoring their glucose intake.
Frequently asked questions
Yes, Tendli Talasani is a very healthy dish. Ivy gourd (tendli) is low in calories and rich in fiber, vitamins, and minerals. The use of minimal oil and healthy spices like turmeric and garlic further enhances its nutritional value. It is a great plant-based side dish.