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.
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.