Konkani cuisine has a variety of veggie dishes which are very similar to the stir fry dishes in the Chinese cuisine, jus that the Konkani one’s involve very few ingredients.
I have mentioned in many of posts that I love garlic 🙂 & that’s the reason I love this type of Konkani stir fry/tempering called Telasan. Telasan involves just a few dry red chilli’s for the spice, a few freshly crushed garlic with its skin, some oil & some curry leaves. Then of course the veggie you want to cook. Most Konkani tempering for such stir fry’s is prepared initially & the veggies are thrown into it.
Back home mum makes telasan out of Ivy gourd, popularly known in Kannada as Tondekai & in Hindi as Kundru. I love ivy gourd prepared this way, but when I visited a few Konkani houses for lunch back in India I had beans telasan. That’s when I got to know that Telasan is a type of tempering or stir fry method which uses garlic & dried red chilli’s with some curry leaves tempered in oil for vegetables.
The aroma of this type of tempering gives me a high. You have to try it to know it.
Ingredients: (Serves 4) Preparation Time: 15 mins
Fresh french beans or beans – 300 gms, washed & drained. I slit the beans and then chopped them finely. You can finely chop them without slitting them as well.
Garlic – 4 cloves, crushed along with its skin using a pestle
Dried red chilli – 3-4, torn roughly, you can use more depending on your taste
Jaggery – a marble size piece,
Tip – the original recipe demands jaggery & I love the light sweet flavour to this stir fry. You can opt not to add this.
Curry leaves – 1 sprig or about 7-8 leaves, torn roughly
Tip: I usually tear the leaves because it induces more of its flavour into the food.
Cooking oil – 2 tbsp
Salt to taste
Heat oil in a deep bottom fry pan or a wok set to medium heat. When the oil is hot add the dried red chilli’s and fry it for a minute or so. Do not let them burn. If the oil is too hot reduce the heat. Next add the crushed garlic cloves and sauté them till they turn light brown. Next add the torn curry leaves, sauté them for about 30 seconds. Now add the finely chopped beans. Add salt to taste.
Stir fry the beans till they are almost done. Add the jaggery piece and let it dissolve in the heat. Mix well. Once you add the jaggery the beans may turn get a light brown colour from it.
This is often prepared as a side dish. Served along with a bowl of steam rice, some Konkani Dal called DDT or Dali toy, Papad/poppadams & some pickle.
You may also want to try other Konkani dishes like – Bhindi Fry, Tangy Mussels, Fried Cauliflower, Carrot Kismoori/ Konkani style tempered Crunchy Carrot Salad, more.
- Stir fried Beans with spicy lentils/Beans Kareemdu…. (kelipaan.com)
- Soyee Bhajjile Chana Ghashi/Black chickpeas in sautéed coconut paste curry.. (kelipaan.com)
- Hot and Spicy Konkani Chicken (travelnescapes.com)