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Spicy Tendlya Talasani – Konkani-Style Ivy Gourd (Tendli/Tindora) Dry Sabzi Recipe

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Ingredients:

  • 250 g Ivy Gourd (Tindora / Tendli / Tendlya) – sliced lengthwise or smashed
  • 1 Tbsp ghee or Coconut Oil (for authentic flavour)
  • 6–8 Garlic Cloves – finely chopped or crushed
  • 1/2 tsp Mustard Seeds
  • 1 Sprig Curry Leaves
  • 1/2 tsp Turmeric Powder
  • 3-4 tbsp Kashmiri Red Chilli Powder (adjust to taste)
  • A pinch of Hing (Asafoetida)
  • Salt to taste
  • 1 tsp Tamarind paste

How to Make Spicy Tendlya Talasani – Step-by-Step

1. Prepare the Tindora

  • Wash thoroughly and pat dry the ivy gourd.
  • Chop off the edges. Slice each tindora lengthwise into 4–6 pieces, or simply halve them if they’re small.
  • Traditionally, the authentic Konkani method is to gently crush each tendli using a mortar and pestle. Just one or two light hits, so they split slightly but still hold their shape. This helps them absorb flavour better while retaining a rustic texture. Also this process is much easier than slicing, but I prefer the latter as this way the slices get coated really well with the spicy masala.

2. Heat the Tempering

  • In a thick-bottomed pan, heat ghee or coconut oil.
  • Add mustard seeds. Let them splutter.
  • Add hing, crushed garlic, and curry leaves. Sauté until garlic turns light brown and fragrant.

3. Cook the Sabzi

  • Add the sliced or smashed tindora to the pan.
  • Sprinkle turmeric and salt.
  • Mix well so the spices coat the tendli evenly.

4. Dry Roast and Finish

  • Cook uncovered on low to medium heat for 12–15 minutes.
  • Stir occasionally.
  • Once the tindora is 90% cooked, add Kashmiri Red Chilli Powder and mix well. Add 2-3 Tbsp of water, cover and cook 5-7 minutes until the tindora feels tender with slightly crisp edges.
  • Adjust spices and salt. Add Tamarind pulp and mix everything well and cook for another minute. Turn off the heat.

Serving Suggestions for Tendli Talasani

  • Pair it with dalithoy (Konkani-style toor dal) and steamed rice.
  • Serve as a dry side dish with chapati, curd rice or millet roti.
  • Also works great in a traditional Konkani thali with batata upkari and kosambari.
  • I served this with some Corn Rice, Tomato Dal and Mango Cucumber Salad.

Variations and Tips

  • Use coconut oil for a coastal flavor; use ghee for added richness.
  • Prefer a smokier note? Let the garlic brown a little longer.
  • You can use this same recipe style (Talasani method) with:
    • French beans
    • Raw banana (plantain)
    • Potato
    • Cauliflower

❓ Frequently Asked Questions (FAQ)

Q: Can I make this vegan?
A: Yes. Just use coconut oil instead of ghee, and it becomes 100% vegan.

Q: Is this sabzi spicy?
A: It’s moderately spicy from red chilli powder, but you can adjust the quantity to your taste.

Q: Can I prepare this ahead of time?
A: Absolutely! This keeps well in the fridge for 2–3 days. Just reheat before serving.

Q: What does “Talasani” mean in Konkani cuisine?
A: Talasani refers to a Konkani stir-fry method that uses garlic, red chillies (or powder). A simple yet flavourful sabji made without onion/tomato, it is quick, rustic and spicy.

📌 More Konkani Recipes to Try

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