Kadle Manoli Ajadina / White Chickpea n Ivy Gourd Dry Masala (Sukka )

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 

Seasoning 

• Coconut oil - 2 tsp 
• Mustard seeds -1/2 tsp
• Curry leaves - 1 sprig 

Method 

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 .