Kadle Manoli / Ivy gourd sukka

IngredientsPrint this recipe
1/2 Kg Ivy Gourd /Manoli (tip removed and slit)1 cup Small Black Chickpeasalt to taste5 dry red chillies (roasted) 3 long red chillies and and 2 small3 tsp coriander seeds (roasted)1/4 tsp cumin seeds (roasted)3 garlic (with skin)1 tsp turmeric powder3/4 cup fresh grated coconut2 tsp jaggery (adjust to taste)
2 tbsp oil1 tsp mustard seeds1 tsp urad dal 3 garlic (crrushed)5 to 6 curry leaves1 dry red chilly
MethodSoak Chickpeas in water overnight.Cook Black Chickpea with little salt in pressure cooker , drain and keep aside.Place Ivy gourd/ manoli in a vessel with little water and salt and cook till done and water evaporated. Keep aside.Place roasted red chillies, coriander seeds, cumin seeds, turmeric powder, garlic and jaggery in a small mixie jar and grind to fine powder. Add coconut and grind for less that 10 seconds (coconut should be coarse). Keep aside.Place a pan on medium heat , add oil, when oil is hot add mustard seeds, when it starts popping add urad dal and fry till it turns golden brown. Add crushed garlic, curry leaves and red chilly and stir for few seconds.Now add the ground coconut masala and fry for a minute or two to remove raw smell.Add cooked Chickpeas and Ivy gourd / Manoli and mix well. adjust salt. If its too dry sprinkle little water.Cover and cook for 4 to 5 minutes. Take off the flame.Serve with rice and Touthe Kodel

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