vegetariansoy-free
konkani
Velli Ambat, Ukda Tandul and Sol Kadhi
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
70 min
415 cal
6gProtein
41gCarbs
28gFat
3Recipes
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Aromatic Tendli Talasani, a fiber-rich, homestyle stir-fry. A tasty way to sneak in your greens!
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.
Serving size: 1 cup
Begin by preparing the ivy gourd (tendli). Wash them thoroughly, pat dry, and trim off both ends. Slice each tendli lengthwise into four long, even pieces. Set aside.
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Aromatic Tendli Talasani, a fiber-rich, homestyle stir-fry. A tasty way to sneak in your greens!
This konkani dish is perfect for snack. With 928.66 calories and 36.47g of protein per serving, it's a low-fat, muscle-gain option for your meal plan.
Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat. 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.
Add the sliced tendli to the pan. 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.
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.
After 15 minutes, check if the tendli is tender by piercing it with a fork. 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.
Turn off the heat. 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.