Kadle Manoli

Cuisines

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Recipe

Ingredients

	1 cup	Ivy Gourd
	1/2 cup	Black Chickpea , soaked overnight
	2 tablespoons	Coconut oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	1 sprig	Curry Leaf
	2 tablespoons	Coconut , grated
	2 teaspoons	Red chili powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Coriander powder
	1 teaspoon	Jaggery
	—	Salt , to taste

Instructions

1. 1 Soak the black chickpeas overnight or for at least 8 hours.
2. 2 Drain and pressure cook the chickpeas with a little salt and water until soft, then set aside.
3. 3 Wash and slice the tindora into thin rounds.
4. 4 Heat coconut oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, and curry leaves.
5. 5 Add the sliced tindora and sauté for about 5-7 minutes until they start to soften.
6. 6 Add the cooked chickpeas to the pan and mix well.
7. 7 Add red chili powder, turmeric powder, coriander powder, jaggery, and salt. Mix everything thoroughly.
8. 8 Cook on medium heat for another 5-7 minutes, stirring occasionally, until the tindora is cooked through.
9. 9 Add grated coconut, mix well, and cook for another 2 minutes.
10. 10 Remove from heat and serve hot.