Kadle Manoli Ajadina / White Chickpea n Ivy Gourd Dry Masala (Sukka )
- Kadale / Kabuli Chana/ White Chickpea - 1 cup
- Manoli/Tender Ivy Gourd - 1/4 th kg
- Salt to taste
To Roast n Grind to a coarse dry masala
- Oil - 2 tsp
- Coriander Seeds - 2 tsp heaped
- Cumin seeds - 1 tsp
- Roasted Byadagi dry red chilly - 8 to 10
- Garlic Flakes crushed - 8 to 10
- Freshly Grated coconut -2 cup's
- Onion - 1/2 of 1 huge ,chopped roughly
- Tamarind - Tamarind seed size
- Salt to taste
- Coconut oil - 2 tsp
- Mustard seeds -1/2 tsp
- Curry leaves - 1 sprig
Wash n soak white chickpeas/ kabuli chana overnight or for 8 hours .
Pressure cook it till soft n not mushy .Retain the cooked water to prepare rasam /saaru .
Wash n remove the tips of Ivy Gourd , either chop them round or slice long .. in little water add salt n cook it till soft but not mushy .
In a pan add oil n roast crushed garlic flakes till a nice aroma oozes out n it turns brown in color , remove it .
In the same oil roast coriander n cumin seeds ..remove it n allow to cool
Now Grind around 2 tsp of grated coconut , tamarind , roughly chopped onion pieces n roasted dry red byadagi chilly to a paste . Add the rest of the grated coconut , roasted garlic flakes, coriander n cumin seeds n just grind for few seconds coarsely. .
In a kadai add oil, splutter mustard seeds , add curry leaves n stir for few seconds . Add the coarsely ground masala n stir for few mts , till the raw smell goes . Add the cooked kabuli chana n Ivy gourd along with salt n little water if the masala is too dry n cook for 5 mts , till all the water evaporates n the masala is dry .