Tendli Chana Sukke / Ivy gourd Chickpea Masala Curry is a tasty and delicious Coconut based dry side dish made with Ivy gourd, Chickpea and other ingredients.
The following ingredients are needed to prepare Tendli Chana Sukke / Ivy gourd Chickpea Masala Curry.
Ingredients:-
Ivy gourd (Tendli). -10
Chickpea (Chana) -1cup
Salt. - to taste
For grinding the Masala paste:-
Coriander seeds. -2tbsp
Dry Red chillies. -4
Cumin seeds. -1tsp
Grated Coconut. -1/2 cup
Onion. -1 small
Garlic. -2 cloves
Tamarind. - a Gooseberry size
Turmeric powder. -1/4tsp
For Seasoning:--
Coconut oil. -2tsp
Urad dal. -1tsp
Mustard seeds. -1tsp
Curry leaves. -1spring
Instructions:-
Wash and soak Chickpea (Chana) in water overnight. Pressure cook the soaked Chickpea adding little Salt and 2 cup of water for 5 whistles or till cooked soft and keep aside.
Wash and clean the Ivy gourd (Tendli), trim both the ends and chop into 4 lengthy piece. Apply little Salt and keep aside for 5 minutes. Steam cook the chopped Ivy gourd pieces till soft and keep aside.
Heat a pan and dry roast Coriander seeds, Cumin seeds and dry Red chillies on low flame.
Grind the roasted Coriander seeds, Cumin seeds and dry Red chillies along with grated Coconut, Onion, Garlic cloves, Turmeric powder and Tamarind to a little coarse paste adding very little water and keep aside.
Method:-
Heat Coconut oil in a pan and add Urad dal and saute well.
Add Mustard seeds and saute well.
When the Mustard seeds splutter add Curry leaves and saute well.
Add the ground masala paste and saute well on low flame till raw smell goes off.
Add a pinch of Salt and little water and mix well.
Add the steam cooked Ivy gourd pieces and saute well.
Add the cooked Chickpea and saute well on low flame till the water evaporates and switch off the flame.
The following ingredients are needed to prepare Tendli Chana Sukke / Ivy gourd Chickpea Masala Curry.
Ingredients:-
Ivy gourd (Tendli). -10
Chickpea (Chana) -1cup
Salt. - to taste
For grinding the Masala paste:-
Coriander seeds. -2tbsp
Dry Red chillies. -4
Cumin seeds. -1tsp
Grated Coconut. -1/2 cup
Onion. -1 small
Garlic. -2 cloves
Tamarind. - a Gooseberry size
Turmeric powder. -1/4tsp
For Seasoning:--
Coconut oil. -2tsp
Urad dal. -1tsp
Mustard seeds. -1tsp
Curry leaves. -1spring
Instructions:-
Wash and soak Chickpea (Chana) in water overnight. Pressure cook the soaked Chickpea adding little Salt and 2 cup of water for 5 whistles or till cooked soft and keep aside.
Wash and clean the Ivy gourd (Tendli), trim both the ends and chop into 4 lengthy piece. Apply little Salt and keep aside for 5 minutes. Steam cook the chopped Ivy gourd pieces till soft and keep aside.
Heat a pan and dry roast Coriander seeds, Cumin seeds and dry Red chillies on low flame.
Grind the roasted Coriander seeds, Cumin seeds and dry Red chillies along with grated Coconut, Onion, Garlic cloves, Turmeric powder and Tamarind to a little coarse paste adding very little water and keep aside.
Method:-
Heat Coconut oil in a pan and add Urad dal and saute well.
Add Mustard seeds and saute well.
When the Mustard seeds splutter add Curry leaves and saute well.
Add the ground masala paste and saute well on low flame till raw smell goes off.
Add a pinch of Salt and little water and mix well.
Add the steam cooked Ivy gourd pieces and saute well.
Add the cooked Chickpea and saute well on low flame till the water evaporates and switch off the flame.
Transfer the Tendli Chana Sukke to a serving bowl.
A very tasty Tendli Chana Sukke / Ivy gourd Chickpea Masala Curry is ready to serve as a side dish with rice, chapathi etc.
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