Talasani is a very common recipe in a GSB konkani home. Particularly, we make batate(potato) talasani & tendle(ivy gourd) talasani the most!
It is nothing but,a simple stir fry of the vegetable without adding much water and spicy with lots of chilly powder / red chillies. We even make ivy gourd talasani with green chillies that tastes divine!Whenever we are in a hurry but still want to have a complete meal with simple dishes.. talasani is a great option!
Cauliflower is one of those vegetables that I and my family loves the most. So whenever we want to eat batate talasani we make it gobi batate talasani. The reasons are simple.
- Cauliflower/Gobi cooks fast.
- It gives a great flavour when combined with potato.
- Its more nutritious!
So the first dish we prepared using the home grown cauliflower is yummy spicy, tangy Talasani. Here is the detailed recipe of Gobi Batate Talasani:
Gobi-Batate Talasani Recipe | Cauliflower Potato Stir Fry
Ingredients
- Cauliflower / Gobi - 1 small cut lengthwise
- Potato - 1 cut lengthwise
- Tamarind pulp
- Kashmiri Chilly Powder / Paprika Powder
- Hing / Asafoetida - Small piece / little Powder
- Coconut Oil - 1 tsp
- Mustard- ¼ tsp
- Curry leaves few
- Salt as per taste
Instructions
To prepare Cauliflower talasani :
Cut cauliflower florets lengthwise and then put in saltwater for 5 minutes.Discard water and wash the cauliflower pieces and keep aside. [I have skipped this step because the cauliflower is organic & homegrown, so they have no pesticides. So I have just washed it under running water]
Take a potato and peel its skin and cut it lengthwise.
Prepare a semi-thick paste:
Soak tamarind in warm water. Squeeze all the pulp of tamarind and discard any fiber/seed. To this add chilly powder, hing/asafoetida. Mix and keep aside.
Now take a heavy bottom pan and keep it on medium flame.
Add 1 tsp coconut oil. When the oil becomes hot, add mustard seeds.
Then add curry leaves.
To this add the tamarind paste. stir for a minute then add cut potato pieces.
Close and cook till the potatoes are half cooked.
Now add cauliflower florets and stir gently. If you feel the tamarind juice is enough to cook the veggies then skip adding more water. Because cauliflower cooks fast and adding more water will make it soggy and tasteless.
After 5 minutes. Check the pan. The water from the tamarind paste must have evaporated and it has left oil from sides.
Switch off the flame and now gobi batate talasani is ready to be served as a simple side dish with rice and dalitoy.
Notes
- Talasani must be prepared in a heavy bottom pan so that it doesn't stick and burn from the bottom.
- Coconut oil is preferred for that unique flavor of talasani. But, any oil can be used as an alternative.
- Insted of hing- garlic is also used to temper the oil. but,this dish can be made for no onion garlic dishes.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 141Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 172mgCarbohydrates 31gFiber 4gSugar 14gProtein 3g
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