tindora chana masala recipe
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4.25 from 4 votes

kadle manoli

mangalorean style ivy gourd & brown chickpea curry made with roasted ground spices and fresh coconut.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: main course
Cuisine: mangalorean, south indian
Servings: 3 to 4
Author: Dassana Amit


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


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.


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