This Tendli salad was created by me after falling badly in love with the lovely ivy gourd fruit/vegetable. As you may remember, I had posted last month a Veg Goan tendli bhaji recipe, where I explained for all the use for it. By the way I am intending to take seeds back to Europe, so I ll be able to report it’s growth here online. How wonderful it would be, if it is possible to grow ivy gourds in Europe!
This delicious newly created Tendli salad is an excellent cooling Appetizer in the summer months. I have used Tulsi leaves (Holy Basil) to garnish the dish, although you can try it out with the common Italian Basil too. Tulsi was chosen because it’s not so strong and rather tastes quite smooth, so when you intend to use Italian basil I recommend to use a minimum of the green leaves, or else the flavors might overpower the whole dish.
The Tendli Salad goes well with red wine, I used Madeira Nasiq Indian wine, and I even serve it with a Goan fresh cheese called “Tomme de Goa” and bread. The cheese is amazingly flavored with herbs and garlic, so its a quite a delight and I would say a 5 Star flavor combination all together!
The time has come for me, to say goodbye to Goa and our home. As mentioned previously, some days back, I ll be flying tonight to Austria. The rains are approaching to Goa and we had decided that I would be leaving to experience a warm Austrian mountain summer. Anyway the monsoon is a hard time for chefs and cooking enthusiast alike, so we won’t miss much! You will be invited, in the next months, to experience a totally different life and cooking style with me together. Of course I am devoted to the Goan/Indian cuisine, so I ll keep on posting delicious flavorful tropical dishes here. Mainly I am excited, because I can’t wait to share some amazing local dishes from Austria but not only that, my french roots will be having a deeper influence to the content here too, plus I will be having an oven!! Be prepared to get surprised my foodie friends!
In the past days I have been quite absent from the online food community. I am very sorry about that, but I just couldn’t help it with the load of offline work around here, it has become stressful, but I am dedicated to my work, so I am glad and lucky that I have at least the time to post regularly good content. Please forgive me my friends, I hope I can make that good pretty soon because I really miss learning new recipes and tips from you all!!!
See you soon, but this time from Europe!!
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