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Kadale manoli recipe

Garbanzo beans/ black chickpeas and ivy gourd dish prepared with made from scratch spice mix.
Course Side Dish
Cuisine Indian
Keyword easy, recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 people
Author chaitra

Ingredients

  • 1 cup dried garbanzo beans/ black chickpeas / kala chana/ kadale
  • 250 gm ivy gourd/ manoli / tondekai / tendli / tindora
  • 1/2 tsp jaggery powder
  • 1 medium size onion sliced
  • 1 tbsp cooking oil
  • 1 tsp mustard seeds
  • 8-10 curry leaves
  • a pinch of asafoetida (hing)
  • salt to taste

To grind

  • 8 byadgi red chillies
  • 6 garlic cloves
  • 1 cup fresh grated coconut
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1/8 tsp fenugreek seeds
  • 1 tsp tamarind flesh
  • 1/4 tsp turmeric powder

Instructions

  • Rinse 1 cup of garbanzo beans couple of times in water. Soak it overnight or minimum of 8 hrs in 2 cups of water. Once soaked, drain the soaked water and pressure cook it with 2 1/2 cups of water and 1/2 tsp salt for 3 whistles in medium flame. Allow the pressure to release completely and open the lid. Drain the water and keep the cooked garbanzo beans aside.
  • When garbanzo beans is cooking wash ivy gourd with water. Pat dry with clean kitchen towel. Cut the tips and cut them vertically to 4 pieces.
  • In a cooking pan, cook ivy gourd with salt and little water till it is done and switch off the stove. Do not over cook them. Keep it aside.
  • In a pan dry roast all the spices for 1-2 minutes. Starting with byadgi red chillies, coriander seeds, cumin seeds and fenugreek seeds.
  • Take all the roasted spices along with grated coconut, turmeric powder, garlic, tamarind in a mixer/grinder. Grind it to a coarse paste adding little water.
  • In a pan heat 1 tbsp oil in medium flame. To this add mustard seeds as they splutter add onion, curry leaves and asafoetida. Fry till onion turns translucent.
  • Now add ground paste and fry till raw smell goes off.
  • Add salt, jaggery and mix well.
  • Now add cooked garbanzo beans, ivy gourd and mix well. Cook this for 5 mins. If you find it very dry add little water.
  • Serve this as a side with rice, dosa or chapati.

Notes

  1. Use kashmiri red chillies, if in case you do not find byadgi red chillies.
  2. You can try this with white chickpeas too.
  3. Buy unripe ivy gourd, which will be green, once ripened it turns red inside.