A pure Konkani Saraswat dish. Very unique in taste and aroma. Simple, delicious. Goes well with sambar rice, curd rice, rasam rice. The gherkin or kovakai or tendli should be really tender. I learnt this dish from my very good friend Suja Prabhu. Thanks Suju for sharing this recipe with me.
Tendli – 20 ( wash well, wipe it and cut off the tips of both ends, crush the tendli with a stone to flatten them without breaking it. Mix little salt. Toss. Cover and leave it for 15 minutes.)
Garlic – 8 flakes ( pounded )
Kashmiri dry red chillies – 4 ( torn to pieces )
Asafoetida powder – 2 pinches
Salt – to taste ( Already the tendli is salted a bit. Use salt carefully )
Oil – 2 tablespoons
Water – 1 cup
Finely chopped curry leaves – little
Heat a nonstick pan. Add the oil. Keep on medium flame. First add the pounded garlic. Sauté till it turns golden. Add the torn red chillies. Add the crushed tendli. Cover and cook on sim flame for 10 minutes. Add 1 cup of water. Simmer till the tendli is fully cooked and the water dries up. Keep on sim flame and toss the tendli gently. Once it turns golden add little salt to taste and the asafoetida powder. Mix gently. After 5 minutes switch off the stove. Garnish. Serve hot.
1) Pick nice tender tendli and use. It will melt in the mouth.