Tuesday, October 18, 2011

Recipe: Manglorean Tendli (Gherkin) Fry (Vegan)

Tendlis are one of my favourite vegetables. Its one of the few veggies that really retains its crispness and also absorbs the flavour of whatever you cook it with.

The tendlis available here in Guwahati are very different than the ones we get in Mangalore. Manglorean tendlis are thin and long, the ones I got here are shorter and fatter and hence take longer to cook, but the taste is the same.

Looking at the seeds, tendlis are more likely to belong to the cucumber family, rather than the parval family, but I'm not too sure about this.

 200 gms tendlis quartered vertically
1 onion chopped
2 dry red chillis
4-5 methi dana (fenugreek seeds)
7-8 peppercorns (optional for heat)
1 tsp jeera (cumin)
2 tsp channa dal
2 tsp urad dhal
1 tsp mustard seeds
2 tsp vegetable powder
1-2 tsp tamarind paste
salt to taste
1-2 tsp of dessicated or fresh coconut to taste (optional)
1 sprig curry leaves (I've run out and they aren't available here, so I haven't used them)
1-2 tsps oil (preferably coconut, but any other refined oil is ok)

Take a look at the Manglorean tendlis to see what I'm talking about regarding size.

Keep all the seasoning ingredients ready, so you aren't fumbling when its time to put them in. (since there are so many of them, the risk of them burning while you search for ingredients is quite high)
 Heat a pan (the wider the surface the better), add the oil to it. Now add seasoning ingredients in the following order: methi, peppercorns, channa dhal, urad dhal, jeera, curry leaves, red chilli, mustard seeds. The spacing between each is dependant on how long each one takes to cook and to avoid burning.
Add the onion and coconut, fry lightly for a minute or so.
Then add the quartered tendlis and fry on low heat.
When half cooked, add the tamarind paste (if its commercial check the salt content and dilute in a bit of water, so that it will spread out rather than stick in a ball) and vegetable powder.
Conitnue to cook on low heat until done.
Serve hot with rice and dhal or rotis.

This is a dish prepared by the Konkana community in Mangalore. I have also seen a version of this cooked in Andhra Pradesh.


surbhi said...

Hey you have a nice blog :), I will surely try this recipe

Anonymous said...

Cucumber, gourds etc are all the same family. :)

Incidentally, Tendli even though popularly called gherkin by Indians is not the vegetable the rest of the world knows as gherkin. The correct English name of Tendli is ivy gourd.

The real gherkin is the same species as cucumber, just a different variety.


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