How to Make Ivy gourd and chick pea Dry curry:

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, ivy gourd and chick pea dry curry:. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Ivy gourd and chick pea Dry curry: is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Ivy gourd and chick pea Dry curry: is something which I have loved my entire life. They’re fine and they look wonderful.

Chickpeas and ivy guords are a rich source of protein. In tulu language Kadle means black chick peas and Manoli means Ivy Gourd. Следующее. This ivy gourd chana curry can be served with rotis and even rice.

To begin with this particular recipe, we must prepare a few components. You can cook ivy gourd and chick pea dry curry: using 15 ingredients and 3 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Ivy gourd and chick pea Dry curry::

1. Get 1/4-1/2 kg -Ivy gourd (chopped)
2. Get 1 cup - Black Chick pea (cooked)
3. Prepare Salt
4. Take 1/2 tsp -Jaggery (optional)
5. Prepare For Masala:
6. Make ready 1 small cup - Fresh grated coconut
7. Get 1tsp- Coriander seeds
8. Prepare 1/2tsp- Cumin
9. Prepare 1 tsp -Urad dal
10. Take 1/2 tsp -Methi/ fenugreek seed
11. Prepare 3-4 - Dry red chillies
12. Take For Seasoning:
13. Get 1-2 table spoon -Coconut oil
14. Get 1 tsp - Mustard
15. Make ready 1 spring -Curry leaves

Kundru (Ivy Gourd) is a tropical vegetable from the family of "pumpkins". It's available in many parts of the world including India, China Since Kundru, has a high water content, it's very mild in flavor hence it's easier to make it into curries, dry vegetables OR fritters. Dondakaya Pappula Podi ~ Ivy gourd With Spiced Chickpea Powder. Ivy gourd is a popular vegetable in African and Asian countries.

Instructions

Steps to make Ivy gourd and chick pea Dry curry::

1. For dry masala: -Heat little oil, fry methi seeds until it is light brown, add remaining ingredients, coriander, cumin, urad dal, red chillies, and fry nicely. - - -Take one mixer jar, put roasted masala, make a powder, and add coconut into it and whip couple of times to get dry coarse powder.
2. For subzi: - -Take one kadai, put coconut oil, when it is hot, splutter mustard seeds, add curry leaves,add ground masala and fry for a while. - - -Now add cooked chickpea and ivy gourd mix well, check for the salt and adjust.
3. Cook this until it becomes like a mass and veggies are coated well with the masala. - - -Serve this as a side dish with hot rice.

This vegetable resembles watermelon and grows quickly as a climber. The ivy gourd plant is known to improve the metabolism, reduce the blood sugar level, and prevent conditions. As curry powder already contains salt be careful when sprinkling the extra salt. Or else the curry would become too salty. Cover and leave the curry on med-low flame for some time until the ivy gourds change color and appear to be cooked.

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