Tendle talasini/ Ivy gourd stir fry

Hello dear readers! Today I will share a recipe from our g.s.b cuisine. It is called as tendle talasini. Talasini is flavoured with garlic. Tendle means ‘ivy gourd’ .This is one of my personal favourite . I love it when it is roasted well or even slightly burnt. Usually this dish is cooked and roasted in oil. We also prepare  talasini with beans.

Ingredients :

Tendle / Ivy gourd – 1/2 kg

Garlic – 15

Coconut oil – 2 tbsp approx

Red chillies – 4 -5 broken(I add short and byadgi)

Salt – to taste

Method:

1. Wash the Ivy gourds well.
2. Remove both the ends of it if you want.
3. Take a mortar and pestle and smash it.
4. Don’t over smash it.
5. The tendli’s must be smashed but remain whole.
6. Apply salt to ivy gourds.
7. Smash garlic, see that each garlic is smashed, if not it will jump while roasting since we retain its skin .
8. Take a pan, add coconut oil and smashed garlic.
9. Saute it until reddish in colour.
10. Add red chillies and saute it for few seconds.
11. Add marinated ivy gourds.
12. You may add water , close it with a lid.
13. Keep stirring it very  often to avoid burning.
14. Cook it until 3/4th cooked.
15. Once cooked, open the lid, higher the flame and roast it well.
16. Add generous amount of oil if you want roasted talasini.
17. Serve it hot.