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A simple yet flavorful Goan stir-fry where tender okra is tossed with golden, crispy garlic and a hint of red chili. This quick and easy side dish, known as 'Talasani' for its garlic tempering, celebrates the natural taste of okra without any sliminess.
Heat the coconut oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Once the oil is hot, add the cut okra in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
Stir-fry the okra for 8-10 minutes, stirring occasionally. Allow it to get slightly charred and browned at the edges. Cook until it's tender and the natural sliminess has disappeared. Once cooked, remove the okra from the pan and set it aside on a plate.
In the same pan, using the remaining oil, add the crushed garlic and broken dried red chilies. Sauté for 1-2 minutes on medium heat until the garlic turns golden brown and fragrant. Be careful not to burn it, as it can become bitter.
Return the fried okra to the pan with the garlic and chilies. Add the turmeric powder and salt. Gently toss everything together for about 30 seconds to ensure the okra is evenly coated with the spices.
Continue to cook for another 1-2 minutes, allowing the flavors to meld together. Serve the Bhendi Talasani hot as a side dish with Goan fish curry, rice, or with chapatis.
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A simple yet flavorful Goan stir-fry where tender okra is tossed with golden, crispy garlic and a hint of red chili. This quick and easy side dish, known as 'Talasani' for its garlic tempering, celebrates the natural taste of okra without any sliminess.
This goan recipe takes 25 minutes to prepare and yields 4 servings. At 160.47 calories per serving with 3.46g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add one thinly sliced onion and sauté it with the garlic until golden brown for a slightly sweeter flavor profile.
Garnish with 2-3 tablespoons of freshly grated coconut at the very end for a classic Konkan touch and added texture.
Add 1/4 teaspoon of red chili powder along with the turmeric for an extra kick of heat.
Squeeze a few drops of lime juice over the finished dish just before serving to brighten up the flavors.
Okra is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Garlic, turmeric, and okra contain powerful antioxidants that help combat oxidative stress and protect the body's cells from damage.
The fiber in okra can help reduce cholesterol levels, while allicin in garlic is known to have a positive effect on blood pressure, contributing to overall cardiovascular health.
Garlic is renowned for its immune-boosting properties, and okra is a good source of Vitamin C, an essential nutrient for a healthy immune system.
The key is to keep it dry. Wash and thoroughly pat dry the okra before cutting. Cook it in an open pan on medium-high heat and avoid adding salt until the end, as salt can draw out moisture and contribute to sliminess.
Yes, it is a healthy dish. Okra is low in calories and high in fiber, vitamins C and K. Garlic provides immune-boosting benefits. Using coconut oil in moderation offers healthy fats. It's a nutritious vegetable side dish.
One serving of Bhendi Talasani (approximately 105g) contains around 110-130 calories, primarily from the coconut oil and the natural carbohydrates in the okra.
While fresh okra is highly recommended for the best texture, you can use frozen cut okra. Do not thaw it first; add it directly to the hot pan. You may need to cook it a few minutes longer to evaporate the extra moisture.
It's a versatile side dish that pairs wonderfully with a simple dal and steamed rice. In Goan cuisine, it's often served alongside fish curry rice or with chapatis.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The okra may lose some of its crispness upon reheating. Reheat in a pan over medium heat for best results.