Tendli Talasani

Name: Tendli Talasani
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 500 g tendli (ivy gourd, washed and sliced lengthwise into thin strips); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 0.5 tsp red chili powder (adjust to taste); 1 tsp coriander powder; 2 tbsp besan (chickpea flour); 0.5 tsp salt; 0.5 tsp sugar (optional, balances the spice); 1 tsp lemon juice (freshly squeezed); 2 tbsp cilantro (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

7/10

Tender ivy gourd slices pan-fried with a nutty chickpea flour coating and aromatic Maharashtrian spices until crisp on the outside yet juicy inside. This easy dry sabzi comes together in under 30 minutes and pairs beautifully with roti or dal-rice.

PREP

10m

COOK

15m

SERVES

1 KATORI

112 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prepare the ivy gourd.
1.Wash 500g tendli thoroughly under running water.
2.Trim both ends and slice each tendli lengthwise into thin strips or wedges.
3.Pat dry with a kitchen towel to ensure they crisp up while cooking.
saute · ~3 min
Toast the besan and set aside.
In a dry pan over low heat, add 2 tbsp besan and stir continuously for 2-3 minutes until it turns light golden and smells nutty. Remove from heat and transfer to a small bowl. This step prevents the raw taste.
TIPWatch the besan closely — it burns quickly once it starts changing color.
temper · ~2 min
Make the tempering.
1.Heat 2 tbsp oil in a heavy-bottomed kadai over medium heat.
2.Add 0.5 tsp mustard seeds and let them splutter for 30 seconds.
3.Immediately add 0.5 tsp cumin seeds and cook until fragrant, about 15 seconds.
4.Sprinkle 1 pinch of asafoetida and stir briefly.
saute · ~1 min
Cook the tendli with spices.
1.Add the sliced tendli to the pan and stir well to coat with the tempering.
2.Sprinkle 1 pinch of turmeric powder, 0.5 tsp red chili powder, 1 tsp coriander powder, and 0.5 tsp salt.
3.Mix everything gently but thoroughly.
simmer · ~9 min
Cover and cook until tender.
Lower the heat to low-medium, cover the pan with a lid, and let it cook for 8-10 minutes. Stir once halfway through. The tendli will release some moisture and cook in its own steam. No water is needed.
TIPIf the tendli sticks, sprinkle 1-2 tbsp of water only.
fry · ~4 min
Add besan and crisp it up.
1.Remove the lid. Increase heat to medium.
2.Sprinkle the toasted besan and 0.5 tsp sugar evenly over the cooked tendli.
3.Stir-fry for another 3-4 minutes until the veggies are well-coated and golden-crisp at the edges.
garnish
Finish and serve.
Turn off the heat. Squeeze 1 tsp lemon juice over the top and garnish with 2 tbsp chopped cilantro. Serve hot with roti or as part of a thali.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the tendli slices completely dry before cooking to help them crisp up rather than steam.
2
Toast the besan until fragrant and light golden to eliminate its raw, pasty flavor.
3
Cook the tendli covered on low heat so it softens in its own steam without adding water.
4
Increase heat after removing the lid to evaporate any remaining moisture for a crispy finish.
5
Stir-fry the besan-coated tendli for 3-4 minutes to achieve a golden, nutty crust on each piece.
6
This sabzi keeps well in the fridge for 2 days; reheat in a dry pan to restore crispness.

RECIPE VARIATIONS