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!