Talasani

After a bit of a hiatus [(I mean it has only been around 5 years and to be fair I was a bit tied up with our two other creations (our babies!)], Raody Randap is finally back to finish its mission (all mainly due to a lot cajoling and encouragement from my mother-in-law, Ameeta Shiroor). In 2021, I got to the letter "S" and had even prepared the dishes for "U" and "V" but I never got around to publishing these.

Beans Talasani is another all time Aamchi favourite and is a super easy stir-fry style dish. Talasani is also a very versatile dish, that could be made with different vegetables such as French beans (which my kids love), ivy gourd, cabbage, aubergine (my favourite), tendli (which Anushree loves!), or potatoes.

Aamchis are known to create perfect combos for meals. One simple such item, which is less spicy always complements the more spicy one - Talasani (spicy), Dali Thoy (not so spicy), rice (with lots of thoop!!!) and some launchey (pickle).

Ingredients

1 packet (250g) of French beans (Note: if living in India or you live abroad but are close to an Indian shop then you can buy the equivalent amount of loose beans but otherwise I would suggest a packet of beans).

5-10 garlic cloves (washed) (depending on how garlicky you want the dish)

2-3 tablespoons coconut oil

1/4 teaspoon of asofetida/hing (Note: Whilst not conventional, it is something we like)

1/2 teaspoon of red chilli powder (Note: This is subject to your taste)

Salt to taste

Method

1. Wash and cut the beans length wise (1 - 1.5 inch long). Pound the garlic cloves with the skin on.

2. Heat a pan on a medium flame and once hot, add the coconut oil.

3. Once the oil has warmed, add the hing and mix for 30 seconds.

4. Add the garlic and cook for a minute. Note: You don't want the garlic to brown/burn too much and so don't cook for too long.

5. Add the beans and mix for 2-3 minutes. Put the lid and let the beans cook for a few minutes.

6. Add the chilli powder and the salt. Mix further.

7. Keep covered for a couple more minutes whilst intermittently stirring. The beans should be well cooked but still firm and not overly soft.

Now serve the Talasani with Dali Thoy and rice (or chapattis).