March 08, 2006

Gherkin Fry


Here goes the Gherkins story...Well Gherkin is a young cucumber picked when it is 1 to 3 inches and mostly used for pickling. Gherkin may have probably originated in India. Well for the few who are wondering what gherkins in your mother tongue is , it is nothing but
Dondakai in Telugu
Kovakai in Tamil
Tindoora in Hindi
Tendli/Tondli in Marathi and finally
Gherkins in English
Wow!!!!!! I wish I knew how they call this vegetable in other languages?Guys!! if you know please do share it!! I would love to find it out... Ok now about the recipe ,this is a recipe I borrowed from my cousin sis S who happened to declare this as the tastiest recipe and well I wanted to check it out for myself and the result is indeed stunning and now this has become a favorite in our house.


Ingredients

Tindoora- 6 cups (sliced)
red chilli powder - per taste
salt - per taste
oil/ghee- 5 tsp

Method

  1. First slice the tindoora vertically into 2 halves.Then slice each half into vertical slices.
  2. Heat oil nicely in a deep kadai.
  3. Add the tindoora and mix.
  4. Keep a med-high flame.
  5. Once in few min keep mixing the tindoora.
  6. Once the tindoora turns to a deep dark brown add salt and chilli powder.
  7. Wallah!!! your curry is ready...Quick,simple and yet flavorful..

23 comments:

sailu said...

Dondakai is one of my favorite veggies.Yours is probably the simplest of simplest recipes for any vegetable..:).

tony said...

My blog happens to my blog so i can update my posts any time i want..lol

I was pretty tied uop yesterday so the mela couldn't be comprehensive... Have entered thsi recipe...

Shalini said...

the gherkins can be sliced round also...and sauted well with a dab of ghee... impoves the aroma...
anybody would start liking gherkins frm that day...both the ways they r just too tasty...

Kay said...

It's very yummy! I agree! :)

I didnt like gherkins while I was in TN. But when I moved to Pune, it was cooked very nice and crisp. That's when Istarted liking gherkins. Btw, It's called Tondli in Pune(Marathi). Maybe some call it Tendli too...

Like shalini, I cut it in rounds.. will have to try it with a dollop of ghee sometime.

BDSN said...

Sailu:Yes Ofcourse!!!The salt and chilli powder combo has suited very well especially for this vegetable...

Tony:Common!!If there is a Friday then sure there is the curry mela which everybody thinks of...no lol there...thanks again for picking up this recipe...I appreciate it!!

Welcome to my blog Shalini!!Hmm..I wonder which will take time..cutting tindoora in rounds or cutting them in vertical slices..? I think urs is easy(bcoz i have seen the same thing with carrots)and adding ghee is indeed aromatic.I have mentioned "ghee" in my post after your suggestion....Thankyou!!!


Hey Kay!!! gherkins are referred by both these names
(tendli/tondli).But good that you pointed it out............... tendli ..tondli..sounds funny ..haha...Well I have made necessary additions in my post...Thankyou!!!

Saffron said...

This is my most favorite vegetable of all! tastes good just simply prepared like your recipe. You are making me crave some right now!!!

It is "Dondakai" in kannada as well.

spicehut said...

Tondli is one of my faves too. The way you prepared it...simple...tastes best.

BDSN said...

Hey Saffron Hut,Spice Hut

Thanks for your very nice compliments..Thanks for letting me know what gherkins in Kannada is...

P said...

Tindora is called "Thondekaayi" in kannada..(and not Dondakai which is the telugu name).

BDSN said...

Hey P!!

U r right..It is indeed called Thondekaayi..Well thanks for the correction..

Reshma said...

This looks and sounds very much like a vegetable I have seen in markets back home, called 'koovakka' in malayalam, but never actually eaten. Didn't know they are baby cucumbers:)

BDSN said...

Tamil and Malayalam do sound similar most of the time...woww..thanks reshma!!

Annita said...

And its Kovakka in Malayalam..
Isn't this inforamation new to you??

Anjali said...

One of my favourite vegetables ... kovakkai ... i like it fried ... just like urs!! ;)

shakester said...

This is pretty much the dindakai/tendli/whatever I have eaten grwing up, but I always like the slices thin, not chunky. Its simple and tasty, especially with rice and sambar or something...

Nabeela said...

its not a young cucumber...but i am sure its in the cucumber family...i love gherkins too

Inji Pennu said...

It is kovakka in Malayalam too

Anonymous said...

In French we call them cornichon

Anonymous said...

in spanish it's pepinillo, i think.
also, since we are on the subject of language - it's voila not wallah
:)

Anonymous said...

Variation : cut Tendli as you like, long or in round. Heat oil, add very finely chopped Garlic (1 tbsp when finely chopped) and broken red chillies. Fry till garlic is golden brown, don't burn garlic, its a crime !!! LOL!!!
now add cut tendli.Add salt. Cook on low flame till tendli is cooked. Cook on high so that there is no water, you have to kinda a fry. Thats it. enjoy !!! You may add grated coconut too

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saikat said...

the pickle is my most fevourite of all gherkin recipes!!

in Bengali its called Shosha.

Anonymous said...

dondakaya is also called gentleman'stoes in english