Introduction :

A popular adjunct to eat with curries

From: GOAN COOKBOOK by Joyce Fernandes

Ingredients :

100 tendlies
3 tsps salt
75 dry red chillies
1 ½ tbsps turmeric
60 flakes garlic
3 inch ginger
¼ tsp fenugreek seeds, vinegar
½ bottle refined oil
7 tbsps sugar.


Wash and wipe the tendlis, slice lengthwise into sixes. Apply salt and leave in the sun for an hour or two. Drain out any water that might collect. Grind all the spices using vinegar, to a fine paste. Heat oil in a large pan, fry the spices paste over low heat for a minute. Stir in the sugar and add the tendlis. Cook till just tender. Do not overcook. If necessary, add salt, sugar and vinegar. Cool and bottle.