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Kundru ki Sabzi | Kundru Fry Recipe |ತೊಂಡೆಕಾಯಿ ಕಡ್ಲೆ ಸುಕ್ಕ | Wedding Style Manoli Kadle |ಕಡ್ಲೆ ಮಣೋಲಿ ತುಳು ರೆಸಿಪಿ | Kadle Manoli sukka | Tindora chickpea curry | Thondekayi Palya
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Ingredients :
500 g Ivy gourd /Tindora /Manoli
1 cup white chick peas
½ cup cashew nuts soaked 15 mins in warm water (Optional)
For the masala paste :
½ cup coconut
6-8 red dry chili
2 garlic cloves
3 tsp coriander seeds
¼ tsp mustard seeds
4-5 pepper corns
1 tsp cumin (jeera) seeds
less than ¼ tsp methi (fenugreek)seeds
¼ tsp turmeric powder
1 tbsp. powder Jaggery
Cooking :
1 big (Or 2) chopped tomato
1 onion
2 slit green chili
½ tsp garam masala
salt to taste
Tempering : 3-4 crushed garlic cloves, 1 tsp mustard seeds, few fresh curry leaves
Method :
Soak Chickpeas (chana) overnight or 7-8 hours. Soak dry cashew nuts in warm water for 15 mins.
Add soaked chickpeas/chana, salt , water in a cooking pot and cook for 6-7 minutes.
Now add, Tindora/Ivy gourd, chopped tomato, sliced onion, slit green chili, soaked cashew nuts and mix well . Continue cooking for another 6-7 minutes.
Meanwhile, Heat 1 tsp oil and slightly dry roast all masala paste Ingredients on low flame except turmeric powder and jaggery until aromatic. Add in mixer jar along with turmeric, jaggery, water & grind to a coarse paste.
Now add ground paste and little jar washed masala water, ½ tsp garam masala and give a good mix. Check the salt and add if necessary. Close lid and simmer on low to medium heat for 7-8 minutes. Check if chickpeas & tendli cooked well, If cooked turn off the heat (If not simmer few minutes more Or until done).
Tempering : Heat 1 oil in a pan, Add crushed garlic cloves and fry until golden, add mustard , once spluttered add few fresh curry leaves and fry for few seconds.
Add tempering & cover and keep for 1-2 minutes . Serve hot & Enjoy !
NOTE : Tomatoes are used as a substitute for tamarind. If you do not want to use tomato then you can add small ball of tamarind while grinding masala paste.
