Ivy Gourd with Black Chickpeas and Cashews / Kadle Manoli/ Tindora and Kala Channa Sabji

# Ode to ED Series

 There is this neat little group called Euphoric delights  that has impressed on me the intricacies of virtual relations and it’s impact on our day-to-day lives. This thriving little place also brought me into contact with many vibrant personalities . And it’s amazing how inhibitions fall off and you discover roots that have interspersed somewhere eons ago. While talking to Sash and discovering about her roots from Mangalore, I could connect to the usage of Jaggery and coconut in so many dishes. Somewhere along , my distant genetic calling from Mysore and Bangalore harked at me to try out this dish’s recipe.

What a discovery and mélange of flavors this turned out to be ! Tender Ivy gourd, sautéed along with boiled Kala Channa which lends the bite to the dish enhanced by crispy cashews . Add in the spices and fresh cilantro chopped and you have a winner on your hands ! I made this along with simple Dal Tadka and Jeera Rice and it was just perfect. I am sure this would be a good accompaniment to soft roti as well.

 Recipe Courtesy : Sashree Shetty

Prep time : 20 minutes     Cook time : 20- 30 minutes   Serves : 4-6

 Ingredients:

  • Chopped Ivy gourd or Tindora:  3 cups
  • Boiled/ Pressure cooked Kala Channa  – 1.5 cups
  • Cashew halves : 2 Tbsp.
  • Oil : 1 Tbsp.
  • Mustard seeds : 1 tsp.
  • Hing : A big pinch
  • Split Urad dal ( white) : 1 tsp.
  • Grated Jaggery : 1 tsp.
  • Fresh/ Frozen  coconut  shredded : 1 Tbsp. ( optional)
  • Dry Coriander or Dhania powder : 1 Tsp.
  • Red chili powder or Kari powder: 1 tsp.

 Procedure:

  • Soak Kala Channa 6 hrs.- overnight and boil or pressure cook it with a bit of salt. You want it to retain its shape but also cooked tender.
  • Cut the ivy gourd  length wise into slim strips or you can use a chopper like how I did and dice it as well.
  • To cut short the cooking time , I steamed the cut Tindora for about 5-6 minutes in the microwave.
  • In a big wok or pan, add the oil. Once heated add the cashew pieces and in a couple of minutes they would be a nice brown  color and sautéed crisp in it. Remove, drain and  set aside.
  • In the same pan with the remaining oil add in the mustard seeds and hing and urad dal. The mustard seeds need to splutter and the urad dal turn into nice brown color before you proceed with the next step.
  • Add in the microwave steamed Tindora and toss it with a bit of salt.  
  • Add in the Kala Channa when Tindora is nearly cooked and toss it with a bit more of salt if required and some chili powder, dhania powder and/ or South Indian Kari powder.
  • If using coconut, add in the tablespoon of fresh grated coconut and the tsp. of grated jaggery, add in the cashew nuts and cook for a minute or so.
  • Garnish with fresh chopped cilantro if desired. Serve hot with rice or rotis.

It's yum!

 

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