≡ Menu

Fried ivy gourds(Tendli talasani)

tendli talasani

Ivy gourd is the vegetable loved by most. It is one of my favorite vegetables. I love it in any form. ‘Fried ivy gourd’ is a very easy to make and amazingly delicious dish. I was not very fond of this dish when I was a kid, but recently I have become a big fan. It tastes great when it is fried till the ivy gourds become almost black and you can’t even say those are ivy gourds. Hot rice, a simple daal and these fried ivy gourd is a complete meal I would cherish anytime.

Earlier we used to smash one tendli at a time in mortal and pestle. It would take a lot of time to prep them. Now I just cut the ends, take them in a ziploc bag and smash them using a meat tenderdizer/pestle.

‘Talasani’ are the dishes prepared by frying the vegetables in oil. So water should not be used at any point. The other popular talasani is ‘batate talasani‘.

Aayi’s version does not include garlic in this. But my brother tasted this dish at one of his friend’s place and they had used garlic. So he started using it in this dish. I love both the varieties. Although aayi does not use curry leaves, I like to use it.

The other ivy gourd dish I make frequently is tendli upkari. We use these in different types of daals and sambars also.

Ivy gourds(tendli) 2 cups
Red chili powder 3/4 tea spn
Turmeric a pinch
Oil 1 tbl spn
Mustard seeds 1/2 tea spn
Asafoetida a pinch or garlic cloves 2 (4-5 if Indian garlic is used)

Increase the chili powder if required.

Remove the ends of ivy gourds and crush them slightly.

tendli talasani1tendli talasani2







Heat oil in a nonstick pan and add mustard (add curry leaves at this point if using). When they start popping, add asafoetida (or crushed garlic). Add the gourds, turmeric, chilli powder and salt.

tendli talasani3tendli talasani4tendli talasani5tendli talasani6
Fry on a low flame till the gourds turn dark brown/black.

tendli talasani7
Serve hot with rice and daal.

tendli talasani

Serves : 2-3
Preparation time : 20mins

PS: These should be fried on a very low flame. If they are not fried till dark brown/black, they remain tender from inside and do not taste good. These taste great when made spicy.

Sharing is caring...Share on Facebook1Tweet about this on Twitter0Pin on Pinterest3Share on TumblrShare on Google+0Email this to someone

{ 21 comments… add one }

  • Rajasi October 9, 2006, 11:18 am

    Yum! One of my all time favorites!!! We use garlic in it. You make me very nostalgic.

  • Radhika October 9, 2006, 3:21 pm

    I always prepare this vege in a regular boring way.This time i’m glad i can try ur recipe.Thanks

  • Linda October 9, 2006, 4:10 pm

    Hi Shilpa — this looks really delicious! I haven’t bought these fresh in a long time — now I will look for them again. BTW chocolate cake looks great even with melted icing :)

  • shaheen October 9, 2006, 5:34 pm

    Yum. I make this but cut into quarters to even the frying..I too recently started liking this vegetable.

  • prema October 9, 2006, 7:25 pm

    Simple recipe but looks great Shilpa.. Thanks

  • Nayan October 10, 2006, 4:04 am

    I love tendli taLasaNi with garlic…yummy :)

  • Hema October 10, 2006, 6:39 am

    Hi Shilpa, Nice recipe. Ever tried microwaving? Just rub some oil and spices and microwave it. Thats how I fry my bhindis and karelas (refer to my vendakkai pachadi post). Less time and less oil. I’ll give it a shot sometime and let you know how the tendli is handled by the Microwave.

  • SpiceLover October 10, 2006, 8:40 am

    this is one of my favorite vegetables.
    i cut it into thin long pieces and follow the same recipe. actually most times i use the frozen tendli.

  • Shilpa October 10, 2006, 1:27 pm

    Thanks all for the lovely comments.

    Shaheen, SL, when u use the whole tendli the taste becomes a bit different than cutting them. Do try this method next time.

    Hema, never tried microwaving tendli. May be next time I will try :). Thanks for suggestion….

  • pelicano October 10, 2006, 6:06 pm

    i was wondering if young bitter melons might be cooked this same way too?(i have lots…) this looks very good by the way- it is strange for me to think of frying young cucumbers…the only thing my family did with them was pickle them in vinegar…but then i was reading that this vegetable most likely originated in india! from there it’s use spread to the middle east and then to europe and the americas…but for some reason, gherkin pickles(dill pickles) are much more popular here in U.S. than in europe…i remember my mother washing large quantities of them in her old ringer-washer for pickling!!!

  • D October 10, 2006, 11:44 pm

    Hi Shilpa,

    tried fried gherkins toady… turned out good… thanks a lot… it was very less laborious as there’s not much pre-prep involved…

  • Chetna October 31, 2006, 2:18 pm

    I have tried both frozen and micro-waved fresh tendlis, and you get excellent results with very little oil… still crispy and crunchy..

  • pelicano June 6, 2007, 4:16 am

    Bee, Jai and Manisha uncovered the truth that, although tendli and gherkins/cucumbers are related, it is distant- not the same at all! Do forgive my offering of wrong information; I was misinformed. :-(

    Cucumber/gherkin- Cucumis sativus
    Tendli/ “Indian gherkin”/ Ivy gourd- Coccinia grandis

  • Vanessa February 11, 2008, 12:40 am

    Hi Shilpa,
    I tried this recipe Fried ivy gourds(Tendli talasani) and it was really awesome. Thanks a lot.

  • Addison August 24, 2008, 12:47 pm

    i loved this recipe im 12 a boy and i love to cook if you havent tried it u realy should

  • Sridevi Sampath February 20, 2010, 6:05 am

    This receipe is very nice. Even we can use this ivy gourd to make receipes like brinjal curry or masala or kurma. try it out. u can get very tasty receipes out of this vegetable. Enjoy cooking dear!!!!!!

  • Sridevi Sampath February 20, 2010, 6:11 am

    its really fine receipe!!!!!!!

  • Trisha March 18, 2012, 10:27 am

    hi shilpa,

    tried this recipe. absolute yumm. except it took lot more than 20 minutes. 2 hrs approx

  • Pallavi February 16, 2013, 11:46 pm

    Hey, this talasani has Ishaan’s magical touch!!
    I too love Tendli/ tondli. The best part is, you get superb taste in minimal spices.

  • Shweta February 17, 2013, 12:01 am

    Shilpa this needs to be cooked covered or uncovered..Tried this as soon as i saw your post :) But i cooked it covered so it was not black as u mentioned but still tasted good.Thanks for the quick & yummy recipe

    • Shilpa February 17, 2013, 10:59 am

      Shweta, I usually cover it and cook till the tendlis are almost done. Then I uncover and fry them for few minutes till they get slightly burnt color.

Leave a Comment

Current ye@r *

Next post:

Previous post: