This is a very simple traditional easy recipe followed in South of India. In any of manglorean festival party or any function this vegetarian dish is always there on the menu. Chole and ivy gourd that is tendli is sauteed with freshly roasted and grounded spices along with coconut. You can replace white chole with black chana too. It’s a simple everyday vegetable you can make easily. Best had with rasam rice but I love it with our indian flat breads too. Here’s my mother’s recipe on kadle manoli.
1. Chole 400 grams
2. Tendli 250 grams
3. Shredded Coconut 1 Cup
4. Coriander seeds 1tbsp
5. Cumin seeds 1tsp
6. Black peppercorns 5
7. Methi seeds 1/2 tsp
8. Tamarind small lemon sized
9. Kashmiri red chillies 7
10. Mustard seeds 1tsp
11. Onions 1 medium size
12.Curry leaves 3 stems
13. Coriander leaves to garnish
14. Salt to taste
15. Sugar 1/2tsp
16. Coconut oil 4tbsp
17. Vegetable oil for roasting dry spices
1. Soak chole for 8 hours or overnight and pressure cook it with tendli and salt till done.
2. Take little oil dry roast coriander seeds methi seeds cumin seeds red chillies black peppercorns and coconut
3. In a mixer add all these spices along with tamarind with our adding water if too dry add very little water just to blend it should be a dry masala.
4. In a kadhai take coconut oil once hot add mustard seeds and curry leaves . Add onions finely chopped and cook till light brown
5. Now add the masala powder u prepared into the kadhai and cook for 5 mins on medium flame without spices getting burnt.
6. Add your strained chole and tendli add salt sugar and coriander leaves and cook for 10 mins on slow flame.
7. Check salt
8. Give a resting time for 20 mins and enjoy with rasam rice or plain roti paratha.