Hope you have had fun with the Saung recipe! Its the most warming thing in winters – you can’t go wrong potatoes and the thick gravy that accompanies it! This post is about the Talasani. Saraswat cuisine – like mentioned earlier – is mainly vegetarian. We have several ways of preparing one vegetable and several vegetables that can be prepared using one method. The talasani is one such method. It is nothing but a vegetable stir fry using whole garlic, cumin seeds and chilli powder. It can be made using French Beans (or parasbi), Potatoes in the french-fry cut, and tendli (ivy gourd). The best part it is the quickest possible recipe!
While the recipe remains the same, the treatment of the vegetables differs. I like my greens rather crispy, not withered and watery. On the contrary, the potatoes should be slightly mushy. One unique property of the talasani in general is the use of whole, smashed garlic. Another unique property of the potato talasani in specific is that we use the potato with the skin on – it adds a different texture. This also goes very well with a coconut kadhi (more on that later).