Ivy Gourd Chana Masala Ingredients for cooking chana 1 ¼ cup heaped kala chana black chickpeas 55 grams 2 1 5 cups water for pressure cooking chana 3 200 grams tender tendli tindora ivy gourd tondekai kundru kovai 4 1 cup water for cooking tindora 5 2 tablespoons coriander seeds sabut dhania 6 ½ tablespoon cumin seeds jeera 7 ¼ teaspoon mustard seeds rai 8 ¼ teaspoon fenugreek seeds methi dana 9 4 to 5 dry red chilies can use byadagi or kashmiri red chilies 10 1 medium onion roughly chopped or ⅓ cup roughly chopped onion 11 4 to 5 garlic cloves lahsun 12 ½ tsp tamarind imli 13 ¼ to ⅓ cup water for grinding masala 14 ½ cup grated coconut 15 2 to 3 tablespoons Gulab oil 16 ½ teaspoons mustard seeds 17 1 small tomato chopped add if not using tamarind 18 2 sprig curry leaves kadi patta 19 ½ to ⅔ cup water to be added later use the chana stock and ivy gourd stock 20 2 tablespoons chopped coriander leaves 21 salt as required Method Cooking chana 1 you will need to soak ¼ cup heaped black chana brown chana in enough water overnight then next morning drain all the water from the brown chickpeas 2 add the soaked chana and 1 5 cups water in a pressure cooker you can add ¼ teaspoon salt if you want 3 pressure cook on medium flame for 17 to 18 whistles or 16 to 18 minutes till the chana is cooked well 4 when the pressure settles down on its own in the cooker remove the lid and check the chana you can press them or take a bite they should be softened and should not have any bite in them strain the chana and reserve the stock Cooking ivy gourds 1 meanwhile when the chana is cooking rinse 200 grams tendli and slice them vertically into 2 or 4 pieces if the tindora is small slice in two and if medium to big slice in four pieces 2 now take the sliced tindora along with 1 cup water in a small pan add a pinch of salt 3 keep the pan on a stove top 4 cook on medium flame till the tendli is cooked do not overcook as then the tendli will become mushy 5 once done strain and keep the water in which the tendli was cooked keep the cooked tendli aside Roasting and preparing ground coarse masala paste 1 now heat another small pan keep the flame to a low and add 2 tablespoons coriander seeds ½ tablespoon cumin seeds ¼ teaspoon mustard seeds ¼ teaspoon fenugreek seeds and 4 to 5 dry red chilies 2 roast for a couple of minutes till the coriander cumin and fenugreek seeds become aromatic then add ⅓ cup roughly chopped onion 4 to 5 garlic cloves chopped 3 roast for 5 to 6 minutes keep on stirring at times while roasting 4 let this masala cool down 5 then add the roasted masala in a grinder jar also add ½ teaspoon tamarind i did not have tamarind hence did not add thus i added 1 tomato later while sauteing 6 add ¼ to ⅓ cup of water and grind to a coarse paste don t make a smooth paste remove the masala paste in a bowl and keep aside Grinding coconut 1 in the same grinder jar add ½ cup grated coconut 2 without adding any water pulse the coconut a few times just pulse to get a coarse texture in coconut do not pulse or grind till fine keep the coconut aside Preparing the tindora chana masala gravy 1 heat 2 to 3 tablespoons Gulab oil in a pan add ½ teaspoon mustard seeds and let them crackle 2 now add the coarsely ground masala paste 3 next add tomatoes tomatoes are used as a substitute for tamarind if you have added tamarind while grinding the masala paste then do not add tomatoes 4 stir very well and saute for a minute 5 then add the cooked kala chana and the cooked tindora 6 mix very well and then add 2 sprig of curry leaves stir again 7 now add ½ to ⅔ cup of water if you have the ivy gourd stock and chana stock then add that instead of water i added both the ivy gourd and chana stock with a bit of water also add salt 8 mix very well cover the pan with a lid and simmer on a low flame for 9 to 10 minutes 9 then remove the lid and add the coconut mix very well 10 simmer without a lid stirring at intervals for 4 to 5 minutes on a low flame simmer till you get a dry mixture you can also have a semi dry gravy 11 lastly add 2 tablespoons chopped coriander leaves and mix switch off the flame 12 serve the mangalorean style tindori chana masala with chapatis or rice

#RecipeOfTheWeek
#RecipeOfTheWeek - Ivy Gourd Chana Masala
Ingredients 
for cooking chana:
1. ¼ cup heaped kala chana/black chickpeas, 55 grams
2. 1.5 cups water for pressure cooking chana
3. 200 grams tender tendli/tindora/ivy gourd/tondekai/kundru/kovai
4. 1 cup water for cooking tindora
5. 2 tablespoons coriander seeds/sabut dhania
6. ½ tablespoon cumin seeds/jeera
7. ¼ teaspoon mustard seeds/rai
8. ¼ teaspoon fenugreek seeds/methi dana
9. 4 to 5 dry red chilies (can use byadagi or kashmiri red chilies)
10. 1 medium onion, roughly chopped or ⅓ cup roughly chopped onion
11. 4 to 5 garlic cloves/lahsun
12. ½ tsp tamarind/imli
13. ¼ to ⅓ cup water for grinding masala
14. ½ cup grated coconut
15. 2 to 3 tablespoons Gulab oil
16. ½ teaspoons mustard seeds
17. 1 small tomato, chopped (add if not using tamarind)
18. 2 sprig curry leaves/kadi patta
19. ½ to ⅔ cup water to be added later (use the chana stock and ivy gourd stock)
20. 2 tablespoons chopped coriander leaves
21. salt as required
Method:
Cooking chana:
1. you will need to soak ¼ cup heaped black chana/brown chana in enough water overnight. then next morning, drain all the water from the brown chickpeas.
2. add the soaked chana and 1.5 cups water in a pressure cooker. you can add ¼ teaspoon salt if you want.
3. pressure cook on medium flame for 17 to 18 whistles or 16 to 18 minutes till the chana is cooked well.
4. when the pressure settles down on its own in the cooker, remove the lid and check the chana. you can press them or take a bite. they should be softened and should not have any bite in them. strain the chana and reserve the stock.
Cooking ivy gourds:
1. meanwhile when the chana is cooking, rinse 200 grams tendli and slice them vertically into 2 or 4 pieces. if the tindora is small, slice in two and if medium to big, slice in four pieces.
2. now take the sliced tindora along with 1 cup water in a small pan. add a pinch of salt.
3. keep the pan on a stove top.
4. cook on medium flame till the tendli is cooked. do not overcook as then the tendli will become mushy.
5. once done, strain and keep the water in which the tendli was cooked. keep the cooked tendli aside.
Roasting and preparing ground coarse masala paste:
1. now heat another small pan. keep the flame to a low and add 2 tablespoons coriander seeds, ½ tablespoon cumin seeds, ¼ teaspoon mustard seeds, ¼ teaspoon fenugreek seeds and 4 to 5 dry red chilies.
2. roast for a couple of minutes, till the coriander, cumin and fenugreek seeds become aromatic. then add ⅓ cup roughly chopped onion, 4 to 5 garlic cloves (chopped).
3. roast for 5 to 6 minutes. keep on stirring at times while roasting.
4. let this masala cool down.
5. then add the roasted masala in a grinder jar. also add ½ teaspoon tamarind. i did not have tamarind, hence did not add. thus i added 1 tomato later while sauteing.
6. add ¼ to ⅓ cup of water and grind to a coarse paste. don't make a smooth paste. remove the masala paste in a bowl and keep aside.
Grinding coconut:
1. in the same grinder jar, add ½ cup grated coconut.
2. without adding any water, pulse the coconut a few times. just pulse to get a coarse texture in coconut. do not pulse or grind till fine. keep the coconut aside.
Preparing the tindora chana masala gravy:
1. heat 2 to 3 tablespoons Gulab oil in a pan. add ½ teaspoon mustard seeds and let them crackle.
2. now add the coarsely ground masala paste.
3. next add tomatoes. tomatoes are used as a substitute for tamarind. if you have added tamarind while grinding the masala paste, then do not add tomatoes.
4. stir very well and saute for a minute.
5. then add the cooked kala chana and the cooked tindora.
6. mix very well and then add 2 sprig of curry leaves. stir again.
7. now add ½ to ⅔ cup of water. if you have the ivy gourd stock and chana stock, then add that instead of water. i added both the ivy gourd and chana stock with a bit of water. also add salt.
8. mix very well. cover the pan with a lid and simmer on a low flame for 9 to 10 minutes.
9. then remove the lid and add the coconut. mix very well.
10. simmer without a lid stirring at intervals for 4 to 5 minutes on a low flame. simmer till you get a dry mixture. you can also have a semi dry gravy.
11. lastly add 2 tablespoons chopped coriander leaves and mix. switch off the flame.
12. serve the mangalorean style tindori chana masala with chapatis or rice.

#RecipeOfTheWeek - Ivy Gourd Chana Masala
Ingredients
for cooking chana:
1. ¼ cup heaped kala chana/black chickpeas, 55 grams
2. 1.5 cups water for pressure cooking chana
3. 200 grams tender tendli/tindora/ivy gourd/tondekai/kundru/kovai
4. 1 cup water for cooking tindora
5. 2 tablespoons coriander seeds/sabut dhania
6. ½ tablespoon cumin seeds/jeera
7. ¼ teaspoon mustard seeds/rai
8. ¼ teaspoon fenugreek seeds/methi dana
9. 4 to 5 dry red chilies (can use byadagi or kashmiri red chilies)
10. 1 medium onion, roughly chopped or ⅓ cup roughly chopped onion
11. 4 to 5 garlic cloves/lahsun
12. ½ tsp tamarind/imli
13. ¼ to ⅓ cup water for grinding masala
14. ½ cup grated coconut
15. 2 to 3 tablespoons Gulab oil
16. ½ teaspoons mustard seeds
17. 1 small tomato, chopped (add if not using tamarind)
18. 2 sprig curry leaves/kadi patta
19. ½ to ⅔ cup water to be added later (use the chana stock and ivy gourd stock)
20. 2 tablespoons chopped coriander leaves
21. salt as required
Method:
Cooking chana:
1. you will need to soak ¼ cup heaped black chana/brown chana in enough water overnight. then next morning, drain all the water from the brown chickpeas.
2. add the soaked chana and 1.5 cups water in a pressure cooker. you can add ¼ teaspoon salt if you want.
3. pressure cook on medium flame for 17 to 18 whistles or 16 to 18 minutes till the chana is cooked well.
4. when the pressure settles down on its own in the cooker, remove the lid and check the chana. you can press them or take a bite. they should be softened and should not have any bite in them. strain the chana and reserve the stock.
Cooking ivy gourds:
1. meanwhile when the chana is cooking, rinse 200 grams tendli and slice them vertically into 2 or 4 pieces. if the tindora is small, slice in two and if medium to big, slice in four pieces.
2. now take the sliced tindora along with 1 cup water in a small pan. add a pinch of salt.
3. keep the pan on a stove top.
4. cook on medium flame till the tendli is cooked. do not overcook as then the tendli will become mushy.
5. once done, strain and keep the water in which the tendli was cooked. keep the cooked tendli aside.
Roasting and preparing ground coarse masala paste:
1. now heat another small pan. keep the flame to a low and add 2 tablespoons coriander seeds, ½ tablespoon cumin seeds, ¼ teaspoon mustard seeds, ¼ teaspoon fenugreek seeds and 4 to 5 dry red chilies.
2. roast for a couple of minutes, till the coriander, cumin and fenugreek seeds become aromatic. then add ⅓ cup roughly chopped onion, 4 to 5 garlic cloves (chopped).
3. roast for 5 to 6 minutes. keep on stirring at times while roasting.
4. let this masala cool down.
5. then add the roasted masala in a grinder jar. also add ½ teaspoon tamarind. i did not have tamarind, hence did not add. thus i added 1 tomato later while sauteing.
6. add ¼ to ⅓ cup of water and grind to a coarse paste. don't make a smooth paste. remove the masala paste in a bowl and keep aside.
Grinding coconut:
1. in the same grinder jar, add ½ cup grated coconut.
2. without adding any water, pulse the coconut a few times. just pulse to get a coarse texture in coconut. do not pulse or grind till fine. keep the coconut aside.
Preparing the tindora chana masala gravy:
1. heat 2 to 3 tablespoons Gulab oil in a pan. add ½ teaspoon mustard seeds and let them crackle.
2. now add the coarsely ground masala paste.
3. next add tomatoes. tomatoes are used as a substitute for tamarind. if you have added tamarind while grinding the masala paste, then do not add tomatoes.
4. stir very well and saute for a minute.
5. then add the cooked kala chana and the cooked tindora.
6. mix very well and then add 2 sprig of curry leaves. stir again.
7. now add ½ to ⅔ cup of water. if you have the ivy gourd stock and chana stock, then add that instead of water. i added both the ivy gourd and chana stock with a bit of water. also add salt.
8. mix very well. cover the pan with a lid and simmer on a low flame for 9 to 10 minutes.
9. then remove the lid and add the coconut. mix very well.
10. simmer without a lid stirring at intervals for 4 to 5 minutes on a low flame. simmer till you get a dry mixture. you can also have a semi dry gravy.
11. lastly add 2 tablespoons chopped coriander leaves and mix. switch off the flame.
12. serve the mangalorean style tindori chana masala with chapatis or rice.

#RecipeOfTheWeek - Ivy Gourd Chana Masala Ingredients for cooking chana: 1. ¼ cup heaped kala chana/black chickpeas, 55 grams 2. 1.5 cups water for pressure cooking chana 3. 200 grams tender tendli/tindora/ivy gourd/tondekai/kundru/kovai 4. 1 cup water for cooking tindora 5. 2 tablespoons coriander seeds/sabut dhania 6. ½ tablespoon cumin seeds/jeera 7. ¼ teaspoon mustard seeds/rai 8. ¼ teaspoon fenugreek seeds/methi dana 9. 4 to 5 dry red chilies (can use byadagi or kashmiri red chilies) 10. 1 medium onion, roughly chopped or ⅓ cup roughly chopped onion 11. 4 to 5 garlic cloves/lahsun 12. ½ tsp tamarind/imli 13. ¼ to ⅓ cup water for grinding masala 14. ½ cup grated coconut 15. 2 to 3 tablespoons Gulab oil 16. ½ teaspoons mustard seeds 17. 1 small tomato, chopped (add if not using tamarind) 18. 2 sprig curry leaves/kadi patta 19. ½ to ⅔ cup water to be added later (use the chana stock and ivy gourd stock) 20. 2 tablespoons chopped coriander leaves 21. salt as required Method: Cooking chana: 1. you will need to soak ¼ cup heaped black chana/brown chana in enough water overnight. then next morning, drain all the water from the brown chickpeas. 2. add the soaked chana and 1.5 cups water in a pressure cooker. you can add ¼ teaspoon salt if you want. 3. pressure cook on medium flame for 17 to 18 whistles or 16 to 18 minutes till the chana is cooked well. 4. when the pressure settles down on its own in the cooker, remove the lid and check the chana. you can press them or take a bite. they should be softened and should not have any bite in them. strain the chana and reserve the stock. Cooking ivy gourds: 1. meanwhile when the chana is cooking, rinse 200 grams tendli and slice them vertically into 2 or 4 pieces. if the tindora is small, slice in two and if medium to big, slice in four pieces. 2. now take the sliced tindora along with 1 cup water in a small pan. add a pinch of salt. 3. keep the pan on a stove top. 4. cook on medium flame till the tendli is cooked. do not overcook as then the tendli will become mushy. 5. once done, strain and keep the water in which the tendli was cooked. keep the cooked tendli aside. Roasting and preparing ground coarse masala paste: 1. now heat another small pan. keep the flame to a low and add 2 tablespoons coriander seeds, ½ tablespoon cumin seeds, ¼ teaspoon mustard seeds, ¼ teaspoon fenugreek seeds and 4 to 5 dry red chilies. 2. roast for a couple of minutes, till the coriander, cumin and fenugreek seeds become aromatic. then add ⅓ cup roughly chopped onion, 4 to 5 garlic cloves (chopped). 3. roast for 5 to 6 minutes. keep on stirring at times while roasting. 4. let this masala cool down. 5. then add the roasted masala in a grinder jar. also add ½ teaspoon tamarind. i did not have tamarind, hence did not add. thus i added 1 tomato later while sauteing. 6. add ¼ to ⅓ cup of water and grind to a coarse paste. don't make a smooth paste. remove the masala paste in a bowl and keep aside. Grinding coconut: 1. in the same grinder jar, add ½ cup grated coconut. 2. without adding any water, pulse the coconut a few times. just pulse to get a coarse texture in coconut. do not pulse or grind till fine. keep the coconut aside. Preparing the tindora chana masala gravy: 1. heat 2 to 3 tablespoons Gulab oil in a pan. add ½ teaspoon mustard seeds and let them crackle. 2. now add the coarsely ground masala paste. 3. next add tomatoes. tomatoes are used as a substitute for tamarind. if you have added tamarind while grinding the masala paste, then do not add tomatoes. 4. stir very well and saute for a minute. 5. then add the cooked kala chana and the cooked tindora. 6. mix very well and then add 2 sprig of curry leaves. stir again. 7. now add ½ to ⅔ cup of water. if you have the ivy gourd stock and chana stock, then add that instead of water. i added both the ivy gourd and chana stock with a bit of water. also add salt. 8. mix very well. cover the pan with a lid and simmer on a low flame for 9 to 10 minutes. 9. then remove the lid and add the coconut. mix very well. 10. simmer without a lid stirring at intervals for 4 to 5 minutes on a low flame. simmer till you get a dry mixture. you can also have a semi dry gravy. 11. lastly add 2 tablespoons chopped coriander leaves and mix. switch off the flame. 12. serve the mangalorean style tindori chana masala with chapatis or rice.

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