kadle manoli | tindora chana | ivy gourd with chickpeas

Mangalorean kadle manoli recipe with step by step photos – this recipe is also known as manoli kadle in tulu language. ‘kadle’ means chana or chickpeas and ‘manoli’ means ivy gourd.

This is a Mangalorean bunt recipe of ivy gourd with black chickpeas in a coconut and spice base. The recipe comes from my aunt who is from the bunt community.

We simply love this dry dish of ivy gourds and chana with roasted ground spices and coconut. At times I make this to go with chapatis. In fact this dish used to be one of my favorite recipes served in the bunt weddings. It can also be called as Tindora chana sukka.

There are some intermediate steps in this recipe like cooking chana, cooking ivy gourds, roasting & grinding spices and grinding coconut. So make everything and then start with the cooking of the curry. Instead of brown chana, you can also use safed chana or white chickpeas.

This ivy gourd chana curry can be served with rotis and even rice. You can also serve it with set dosa or neer dosa or Malabar paratha. Try this recipe and let me know how it goes for you.

Looking for similar recipes then you may like:

• Kadala curry
• Kala chana
• Chana masala
• Chickpea curry
• Parippu curry

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

kadle manoli

By Dassana Amit

Mangalorean style ivy gourd & brown chickpea curry made with roasted ground spices and fresh coconut.

4.84 from 6 votes

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Prep Time 30 mins

Cook Time 20 mins

Total Time 50 mins

Cuisine Mangalorean, South Indian

Course Main Course

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Servings 3 to 4

Units

Ingredients

for cooking chana

• ▢ ¼ cup heaped kala chana (black chickpeas) or 55 grams kala chana
• ▢ 1.5 cups water for pressure cooking chana

for cooking ivy gourds:

• ▢ 200 grams tender tendli (tindora or ivy gourd or tondekai or kundru or kovai)
• ▢ 1 cup water for cooking tindora (tendli)

for ground coarse masala paste

• ▢ 2 tablespoons coriander seeds (sabut dhania)
• ▢ ½ tablespoon cumin seeds (jeera)
• ▢ ¼ teaspoon mustard seeds (rai)
• ▢ ¼ teaspoon fenugreek seeds (methi dana)
• ▢ 4 to 5 dry red chilies, can use byadagi or kashmiri red chilies
• ▢ 1 medium onion, roughly chopped or ⅓ cup roughly chopped onion
• ▢ 4 to 5 garlic cloves (lahsun)
• ▢ ½ teaspoon tamarind (imli)
• ▢ ¼ to ⅓ cup water for grinding masala

for grinding coconut

• ▢ ½ cup grated coconut

for ivy gourd chana gravy

• ▢ 2 to 3 tablespoons oil
• ▢ ½ teaspoons mustard seeds (rai)
• ▢ 1 small tomato, chopped (add if not using tamarind)
• ▢ 2 sprig curry leaves (kadi patta)
• ▢ ½ to ⅔ cup water to be added later, use the chana stock and ivy gourd stock
• ▢ 2 tablespoons chopped coriander leaves (dhania patta)
• ▢ salt as required

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Instructions

 

cooking chana

• You will need to soak 1/4 cup heaped black chana/brown chana in enough water overnight. Then next morning, drain all the water from the brown chickpeas.
• Add the soaked chana and 1.5 cups water in a pressure cooker. You can add 1/4 teaspoon salt if you want.
• Pressure cook on medium flame for 17 to 18 whistles or 16 to 18 minutes till the chana is cooked well.
• When the pressure settles down on its own in the cooker, remove the lid and check the chana. You can press them or take a bite. They should be softened and should not have any bite in them. Strain the chana and reserve the stock.

cooking ivy gourds

• Meanwhile when the chana is cooking, rinse 200 grams tendli and slice them vertically into 2 or 4 pieces. If the tindora is small, slice in two and if medium to big, slice in four pieces.
• Now take the sliced tindora along with 1 cup water in a small pan. Add a pinch of salt.
• Keep the pan on a stove top.
• Cook on medium flame till the tendli is cooked. Do not overcook as then the tendli will become mushy.
• Once done, strain and keep the water in which the tendli was cooked. Keep the cooked tendli aside.

roasting and preparing ground coarse masala paste

• Now heat another small pan. Keep the flame to a low and add 2 tablespoons coriander seeds, 1/2 tablespoon cumin seeds, 1/4 teaspoon mustard seeds, 1/4 teaspoon fenugreek seeds and 4 to 5 dry red chilies.
• Roast for a couple of minutes, till the coriander, cumin and fenugreek seeds become aromatic. Then add 1/3 cup roughly chopped onion, 4 to 5 garlic cloves (chopped).
• Roast for 5 to 6 minutes. Keep on stirring at times while roasting.
• Let this masala cool down.
• Then add the roasted masala in a grinder jar. Also add 1/2 teaspoon tamarind. I did not have tamarind, hence did not add. Thus I added 1 tomato later while sauteing.
• Add 1/4 to 1/3 cup of water and grind to a coarse paste. Don't make a smooth paste. Remove the masala paste in a bowl and keep aside.

grinding coconut

• In the same grinder jar, add 1/2 cup grated coconut.
• Without adding any water, pulse the coconut a few times. Just pulse to get a coarse texture in coconut. Do not pulse or grind till fine. Keep the coconut aside.

making ivy gourd chana curry

• Heat 2 to 3 tablespoons oil in a pan. Add 1/2 teaspoon mustard seeds and let them crackle.
• Now add the coarsely ground masala paste.
• Next add tomatoes. Tomatoes are used as a substitute for tamarind. If you have added tamarind while grinding the masala paste, then do not add tomatoes.
• Stir very well and saute for a minute.
• Then add the cooked kala chana and the cooked tindora.
• Mix very well and then add 2 sprig of curry leaves. Stir again.
• Now add 1/2 to 2/3 cup of water. If you have the ivy gourd stock and chana stock, then add that instead of water. I added both the ivy gourd and chana stock with a bit of water. Also add salt.
• Mix very well. Cover the pan with a lid and simmer on a low flame for 9 to 10 minutes.
• Then remove the lid and add the coconut. Mix very well.
• Simmer without a lid stirring at intervals for 4 to 5 minutes on a low flame. Simmer till you get a dry mixture. You can also have a semi dry gravy.
• Lastly add 2 tablespoons chopped coriander leaves and mix. Switch off the flame.
• Serve ivy gourd chana curry with chapatis or rice.

Notes

- curry can be made into a dry consistency or semi dry consistency.
- instead of black or brown chickpeas, you can also use white chickpeas.

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How to make ivy gourd recipe with chickpeas

Cooking brown chickpeas

1. You will need to soak ¼ cup heaped black chana/brown chana in enough water overnight. Then next morning, drain all the water from the brown chickpeas.

2. Add the soaked chana and 1.5 cups water in a pressure cooker. You can add ¼ teaspoon salt if you want.

3. Pressure cook on medium flame for 17 to 18 whistles or 16 to 18 minutes till the chana is cooked well. when the pressure settles down on its own in the cooker, remove the lid and check the chana. You can press them or take a bite. They should be softened and should not have any bite in them. Strain the chana and reserve the stock.

Cooking ivg gourds

4. Meanwhile when the chana is cooking, rinse 200 grams tender tindora/ivy gourds. Slice thinly and discard both the ends. Then slice them vertically into 2 or 4 pieces as shown in the pic. If the tindora is small, slice in two and if medium to big, slice in four pieces.

5. Now take the sliced tindora along with 1 cup water in a small pan. Add a pinch of salt.

6. Keep the pan on a stove top.

7. Cook on medium flame till the tendli is cooked. Do not overcook as then the tendli will become mushy.

8. Once done, strain and keep the water in which the tendli was cooked. Keep the cooked tendli aside.

Roasting and grinding masala or whole spices

9. Now heat another small pan. Keep the flame to a low and add 2 tablespoons coriander seeds, ½ tablespoon cumin seeds, ¼ teaspoon mustard seeds, ¼ teaspoon fenugreek seeds and 4 to 5 dry red chilies. You can use byadagi red chilies or Kashmiri red chilies.

10. On a low flame, roast for a couple of minutes, till the coriander, cumin and fenugreek seeds become aromatic. Then add ⅓ cup roughly chopped onion, 4 to 5 garlic cloves (roughly chopped).

11. Roast for 5 to 6 minutes. Keep on stirring at times while roasting.

12. Let this masala cool down.

13. Then add the roasted masala in a grinder jar. Also add ½ teaspoon tamarind. I did not have tamarind, hence did not add. Thus I added 1 tomato later while sauteing.

14. Add ¼ to ⅓ cup of water and grind to a coarse paste. Don’t make a smooth paste. Remove the masala paste in a small bowl and keep aside.

Grinding coconut

15. In the same grinder jar, add ½ cup grated coconut.

16. Without adding any water, pulse the coconut a few times. Just pulse to get a coarse texture in coconut. Do not pulse or grind till fine. Keep the coconut aside.

Preparing ivy gourd chana curry

17. Heat 2 to 3 tablespoons oil in a pan. Add ½ tsp mustard seeds and let them crackle.

18. Now add the coarsely ground masala paste.

19. Next add tomatoes. Tomatoes are used as a substitute for tamarind. If you have added tamarind while grinding the masala paste, then do not add tomatoes.

20. Stir very well and saute for a minute.

21. Then add the cooked kala chana and the cooked tindora.

22. Mix very well and then add 2 sprig of curry leaves. Stir again.

23. Now add ½ to ⅔ cup of water. If you have the ivy gourd stock and chana stock, then add these instead of water. I added both the ivy gourd and chana stock with a bit of water. Also add salt.

24. Mix very well. Cover the pan with a lid and simmer on a low flame for 9 to 10 minutes. Do check once or twice to see if the gravy is not getting stuck or browned at the bottom of the pan.

25. Afterwards remove the lid and add the coconut.

26. Mix very well.

27. Simmer without a lid stirring at intervals for 4 to 5 minutes on a low flame. Simmer till you get a dry mixture. you can also have a semi dry gravy.

28. Switch off the flame. Then add 2 tablespoons chopped coriander leaves and mix.

29. Serve ivy gourd chana curry with chapatis or rice or poori.