Kadle Manoli Sabzi / Ivy gourd / Thondekayi Mangalorean Kundapura Style Sukka

💁👇Ingredients For Masala Coarse Paste …

1/2 cup fresh grated coconut 🥥
8 to 10 Dry Red Bayadagi Chillies + guntur chillies
1 -1/2 tbsp Coriander Seeds
1/4 tbsp Methi Seeds
1 tbsp Jeera
Raw 4 -6 cloves Garlic
Raw 1 medium onions
Little tamarind 💁👉If tendli is ripe 🤗red when you cut then please use only a little tamarind
Salt to taste
Jaggery

👇💁Other 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
1 tbsp Mustard seeds
1 sprig Curry leaves
8 -10 without Peele cloves crushed Garlic
2 Onion chopped
1/4 Tbsp Turmeric powder
1 broken red chilli
Handfull ✊ of Coriander leaves

💁👇Method

In a small pan add the dry red chillies, coriander seeds, cumin seeds, methi seeds, 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 1 medium size onion 4-6 covers garlic, small size tamarind ,salt to taste 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.

In a pressure cooker add soaked Kala chana cook 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 cook the Manoli/ Ivy gourd /Thondekayi Add into the pressure cooker, add few 2 -3 tbsp of water and pressure cook for 1 whistle. Release the pressure 👉immediately to avoid over cooking They should not become mushy.👈

Heat a pan with oil add mustard seeds and allow it to crackle. Add the curry leaves, without Peele crusted garlic and onions and saute until the onions soften.Once the onions soften, cooked Manoli add turmeric powder and cooked Kadle/ chana . Add salt and adjust according to taste… add the ground Kundapura Style 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 4 -8mins. 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 Along With Neer Dosa or as a Side Dish With Rice .💞👌👍