How to Prepare Kadale - Manoli Sukka / Chickpeas / Ivy Gourd Sukka

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, kadale - manoli sukka / chickpeas / ivy gourd sukka. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Kadale - Manoli Sukka / Chickpeas / Ivy Gourd Sukka is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Kadale - Manoli Sukka / Chickpeas / Ivy Gourd Sukka is something that I have loved my entire life.

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

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

Instructions

Steps 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.

As simple as that Recipe of Kadale - Manoli Sukka / Chickpeas / Ivy Gourd Sukka

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

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