Kadle Manoli

Get ready by soaking the rinsed black chickpeas in 700 ml water for 8 hours. Drain and rinse them. Wash and trim the tindora, then slice it thinly; chop the onion and coriander leaves, and grate the coconut. Rinse the curry leaves and remove the stems from the dry red chillies.

Black ChickpeasWater

Add the soaked chickpeas, 600 ml water and 1 tsp salt to a pressure cooker. Pressure cook on medium flame for 5 whistles. Let the pressure release on its own; the chickpeas should be soft and press easily between your fingers. Drain the chickpeas.

WaterSalt

Heat 1 tsp coconut oil in a kadai on low flame for 30 seconds until warm. Add the dry red chillies, coriander seeds, cumin, peppercorns and grated coconut. Roast for 4 to 5 minutes until the coconut turns light golden and the raw smell goes.

Coconut OilDry Red ChilliCoriander SeedsCuminBlack PeppercornsCoconut

Cool the roasted mixture for 5 minutes. Grind it in a mixie with 180 ml water until smooth.

Water

Heat 2 tbsp coconut oil in the kadai on medium flame for 1 minute until hot. Add the mustard seeds and cook for 30 seconds until they crackle, then add the curry leaves, onion, turmeric and 0.5 tsp salt. Fry for 5 to 6 minutes until the onion turns light golden. Add the sliced tindora and fry for 6 minutes until it softens slightly.

Coconut OilMustard SeedsCurry leavesOnionTurmeric PowderSaltIvy Gourd

Add the pressure-cooked chickpeas, ground coconut masala, jaggery, 300 ml water and 0.5 tsp salt. Mix well and simmer on medium-low flame for 10 to 12 minutes until the gravy thickens and the tindora is tender. The gravy should coat the chickpeas and tindora.

JaggeryWaterSalt

Switch off the flame and mix in the coriander leaves. Rest for 5 minutes before serving with rice, chapati or dosa.

Coriander Leaves