Since I moved out of my family home in Mumbai, I feel like slowly but surely I have forgotten some of the staple Konkani dishes. Growing up these staples were pretty much what we ate everyday. Vegetables. no meat, phulkas (or rotis something we inherited living in Mumbai), and rice. Talasani was one such simple and versatile dish, that could be made with different vegetables such as ivy gourds or Tendli, julienned potatoes. But my favourite are Konkani styled Beans.
I belong to a very small community of Chitrapur Saraswat Brahmi, our beloved language is Konkani and we like calling ourselves Bhanaps or Amchis. While now we are a community that has spread around the world quite a lot, we used to live by the Konkan coast in the southern states of Karnataka. You might think we lived by the coast, so Chitrapur Saraswat cuisine may boast of seafood curries and fish fries. Contrary to this, our cuisine is purely vegetarian but the choice of curries, and vegetable concoctions is huge!
Think of ingredients such as coconut, jaggery, red Byadgi chillies that are mildly spicy but have a beautiful bright red colour and tamarind! Talasani is one such simple dish, it is a Konkani Stir Fry which can literally be made in minutes. Serve talasani alongside hot rice and dal for that warming feeling!
Cook Time | 20 mins |
Servings |
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- 250 gms French beans I used frozen beans, you could use fresh ones too
- 8-10 small garlic pods
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tbsp Oil
- Salt to taste
Ingredients
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- Using frozen french beans - Wash the french beans in water water. De-string the beans where possible and cut into small pieces. If you are using fresh beans, wash and de-string. Then cut into small pieces.
- Lightly crush the gaelic pods, you could do it in a pestle and mortar. Crushing the garlic helps release the garlicky flavours.
- Heat oil in a thick-bottomed pan, when oil is hot toss in the crushed garlic (alongwith the garlic skins).
- Once the garlic pods start going brown and you get that divine roasted garlic fragrance, lower the heat and add turmeric and the red chilli powder. Roast briefly while ensuring the chilli powder doesnt burn.
- Now add in the beans and salt to taste and stir everything nicely.
- Cover with a lid and stir from time to time until the beans have cooked.
- Serve hot with rice and dal.