Comments on: Vandelaga tambali (Ekpanni tambali)

By: Uday Rao

Uday Rao — Tue, 02 Jun 2009 07:37:45 +0000

Looks interesting.
My favourite tamblis are Tendepanna tambli and Palak tambli. I live in Gujarat where Tendlepannas are not easily available hence the Palak alternative is usually opted for.

I have not come across this leafy vegetable in Gujarat. I must say this looks interesting.

By: radhika

radhika — Fri, 03 Apr 2009 17:16:01 +0000

one more method to prepare thambli
grind brahmi leaves with coconut ,a piece of ginger,small tamarind piece and greenchiilies add salt and gaggery for taste.

By: Priya

Priya — Sat, 24 Jan 2009 18:43:02 +0000

Ankre Tamboli…needs a variety of ankre (which means tender leaves) an important one being taaykilo…I think it is “Cassia tora” in English and it also has leaves of pretty much every edible type… … but it REAAALLLLLY yummy… and u can have it with theeku happolu (the red, spicy papad)…amazingly delicious…. luv it a LOT.

Shilpa: You are right. It was a mistake, I had posted this a long back. I have updated the post. I will post ankre tambli again.

By: Hemalatha

Hemalatha — Tue, 13 Jan 2009 17:20:22 +0000

Could u pls give the kannada or hindi or tamil name for watercress

By: Nita

Nita — Wed, 26 Mar 2008 01:43:54 +0000

Tried this recipe but it did not taste like ekpani chutney. Did some search and found that Watercress is in fact not ekpani or brahmi. Ekpani is known as Gotu Kola in English. The botanical name of Ekpani is Centella Asiatica

http://envis.frlht.org.in/botanical_search.php?gesp=497%7CCentella+asiatica+(L.)+URBAN

By: Shilpa

Shilpa — Fri, 21 Sep 2007 12:13:14 +0000

Hi Shilpa,
I have been trying out recipes mentioned in this site and it is of great great help. Thanks a lot for the initiative you have taken. My mom is a great cook too and a health freak. she has such a good figure even now that I look like her big sister. She must have plucked hair from her head making me eat all the healthy stuff she prepares.

She makes Ghosale sira chutney (Ridge gourd skin chuntey) which I just adore. I started cooking when I came to Blore to work and one day I brought ridge gourd, removed the ridges and make the usual upkari with grated coconut. and with the ridges i thought I could make chutney. Directly ground the ingredients and the ridges. it tasted so bad that i could not ‘repair’ it! all went to the drain. It was then i called helpline mom and asked for the recipe. The main point was that I had to fry the ridges..!!
(too long a story for a simple chutney isn’t it..:))
well, here it is
Ingedients:
Grated coconut -3/4th cup
Ridge gourd (medium size) – 1
Cumin seeds -1 tblspn
tamarind juice 1 tblspn
pepper 2-3
oil – 1 tblspn
Asafoetida – 1 pinch
green chillies 2-3
Salt

method:
Heat oil in a pan and put split green chillies and cumin seeds. Once it changes colour put the ridges only and fry it. let it for 2 minutes and then put 1/4 glass water and cover the pan with a lid. let it be on low flame for 10 mins.
turn off the heat and let it cool.
Once cooled grind it with the rest of the ingredients.
Heat 1-2 drops of oil and hing(Asafoetida) in it and add it to the chutney. (my mom says hing phullenu ghalka which in literal English translation means ‘fluff up Asafoetida’)
Ghosale sira chutney is ready to serve

Note:
if the ridges are not cooked well then it gives a not so good raw taste.

By: shilpa

shilpa — Wed, 22 Aug 2007 21:22:01 +0000

hi,

i came across your site while immersed about “bhrahmi”.

could you please tell me where can i find these leaves here in USA? that will be very sweet of you to do so.

regards,
shilpa

By: kavita padukone

kavita padukone — Sun, 21 Jan 2007 12:34:21 +0000

we just discovered your website while looking for recipes of brahmi leaves. We tried the recipe of ankre tambali and it was delicious. we all enjoyed it. we joked that ek panne tambli became saath vade kaane.

long live konkani cuisine.

By: Deepa

Deepa — Wed, 06 Dec 2006 16:37:04 +0000

Great site and good recipes… My husband grew up in Karkala and had many konkani freinds/neighbors. He loves konkani food…

You can make tambli with spinach leaves as well.. it tastes really good…. We usually add buttermilk or yoghurt while grinding.

By: Chetna

Chetna — Tue, 31 Oct 2006 22:40:26 +0000

Another variation on this is to use Tendli Paan (leaves of the Tendli tree). Alas we cannot find this in North America unless you are lucky to grow tendli in your backyard !!! That is my most favourite Tambli. My husband( who is not an amchigela) just loves this one… Shall sure try this with watercress, although I am not sure it is the same as ekpaani… My grandma used to amke ekpanni chutney.. those were the days !!!