Simple Way to Make Kadale - Manoli Sukka / Chickpeas / Ivy Gourd Sukka

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, kadale - manoli sukka / chickpeas / ivy gourd sukka. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Kadale - Manoli Sukka / Chickpeas / Ivy Gourd Sukka is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Kadale - Manoli Sukka / Chickpeas / Ivy Gourd Sukka is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have kadale - manoli sukka / chickpeas / ivy gourd sukka using 16 ingredients and 5 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Kadale - Manoli Sukka / Chickpeas / Ivy Gourd Sukka:

1. Make ready 400 g Ivy gourd - sliced to 4 pieces
2. Take 1/2 cup of black Chickpeas
3. Get 4 Byadgi or Kashmiri chillies
4. Get 4 dry Red round chillies
5. Make ready 1 tbsp Coriander seeds
6. Make ready 1 medium sized Onion - finely chopped
7. Prepare 1 small Tomato -chopped
8. Make ready 4 Garlic cloves
9. Get 1 tsp Cumin seeds
10. Make ready 8-10 Fenugreek seeds
11. Make ready 1 pinch Turmeric powder
12. Make ready 1/2 cup grated Coconut
13. Prepare as per taste Salt
14. Take 2 tbsp Coconut oil
15. Make ready 1 pinch Asafoetida
16. Get as required Water

Instructions

Instructions to make Kadale - Manoli Sukka / Chickpeas / Ivy Gourd Sukka:

1. Wash & soak the chickpeas overnight in 4 cups of clean water. Cook the soaked chickpeas in the same water with little salt & a pinch of asafoetida in a pressure cooker over a high flame. Lower the flame after the first whistle and continue cooking for another 4 whistles. Off the flame and wait till the entire pressure goes down. Time to open the lid. Drain the excess water and retain it for later.
2. For the masala, dryroast the Byadagi, round chillies & coriander seeds. Allow it to cool & powder it in a dry mixer and set it aside in a bowl. Now add half a cup of grated coconut, cumin & garlic cloves to the same mixer and pulse it coarsely without adding water and set aside.
3. In a cookng pot, add the sliced ivy gourd, tomato, half of the chopped onion & turmeric powder. Add the dry roasted & powdered chilli - coriander seeds. Into this, add the water in which the chickpeas were cooked earlier. Then add salt as required. Mix all the ingredients well. Set the cooking pot on high flame. When it comes to a boil, simmer the flame to low and cook for another 15 mins until it is a bit dry. Stir occasionally. Do not overcook the ivy gourd.
4. When the ivy gourd is cooked add the precooked chickpeas & mix well. Now, add the coarsely grinded coconut, cumin & garlic and give a thorough mix. Cook for a minute & off the flame.
5. For seasoning heat the coconut oil in a pan & add fenugreek seeds. When it is about to crackle, add a pinch of asafoetida powder & remaining onions. Fry till golden brown. Then pour it on the curry & mix it well. Tasty kadale manoli curry is ready to be served. It goes well with Rice & Chapathi.

So that’s going to wrap this up with this special food kadale - manoli sukka / chickpeas / ivy gourd sukka recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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