Mangalorean….Kundapura Style kadle Manoli Sukka / Sabzi

💁👇Ingredients

2 cup Kala Chana 👉Brown Chickpeas soaked for 6 hours ⌚
1/2 kg Tindora /Manoli cut length wise 👉Sliced tendli. You can also use tendli which are orange inside 💁ie ripe tendli👈
4 tbsp Oil
2 dry broken red chillies
8-10 Peele cloves crushed Garlic
1 tbsp Mustard seeds
1 sprig Curry leaves
2 medium size 🧅 onions chopped
1/4 tbsp Turmeric powder not in pic
Salt to taste & handfull ✊ of chopped coriander leaves

For Masala Kundapura Style Coarse Masala Paste …

1 cup fresh grated coconut 🥥
6-7 Dry Red Bayadagi + 5 Guntur chillies
1 tbsp Coriander Seeds
1/4 tbsp Methi Seeds
1 tbsp Jeera
Raw 4 cloves Garlic
Raw 1 medium roughly chopped onion
Tamarind 💁If tendli is ripe 🤏red when you cut then please use 💁only a little tamarind.
Salt
Jaggery

💁👇Method

In a small pan add the dry red chillies, coriander seeds, cumin seeds, methi seeds, Dry roast all of them over medium heat until the change colour. Let it cool.

Once cooled add this roasted Masala ingredients into the mixer grinder jar and 👉add onion , covers garlic, small size tamarind, turmeric powder ,salt and jaggery add little water 💧 👉Don’t use lot of 💁 water we need dry masala blend to make a coarse paste Keep this Masala aside.

Soaked kala chana in the pressure cooker add along with 2 cups of water, salt and pressure cook it for 4-6 whistle until the chickpeas are done.Once done, allow the pressure to release naturally. Drain the excess water from the Kadle and keep aside.

💁You can use the water to make rasam later.

👉Now is to cook the Manoli/ Tindora Add the tindora & salt into the pressure cooker, add few very little tbsp of water and pressure cook for 1 whistle. Release the pressure 💁immediately to avoid over cooking They should not become 💁 mushy..👈

Heat a sauce pan with oil add mustard seeds and allow it to crackle. Add the curry leaves, Peele crusted garlic and onions and saute until the onions soften.Once the onions soften. add cooked Manoli and the cooked Kadle Chana . Add salt and adjust according to taste… add the 💁ground Masala coarse paste …Stir well to combine and cover the pan and allow the Kadle & Manoli to absorb all the spices by cooking it for 5 -10 mins. Once done, turn off the heat and serve Garnish with fresh coriander leaves the Kadle Manoli Sukka..

Serve the Mangalorean Kundapura Style Kadle Manoli Sukka / Sabji Along with Rice or Neer Dosa or as a Side Dish ..💞👌👍