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5 from 9 votes

Black Chickpeas & Ivy gourd Masala

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian
Servings: 4 people
Author: Lathiya Shanmugasundaram

Ingredients

  • 1/2 cup Black chickpeas
  • 2 cups Ivygourd/Tindora Sliced lengthwise
  • 1/2 cup Coconut grated
  • 1/2 cup Onions Chopped
  • 1 tsp cumin seeds
  • 2 tbsn Coriander seeds roasted
  • 1/2 tsp Ginger
  • 2 cloves Garlic
  • 3 nos Dry red chilli
  • 1/4 tsp Turmeric powder
  • 1 tbsn Jaggery
  • 1 tsp Tamarind pulp
  • 1 tsp Oil
  • Salt as required

To temper

  • 1/4 cup Onions chopped
  • 1/2 tsp Mustard seeds
  • Asafoetida a generous pinch
  • Curry leaves few
  • 2 cloves Garlic chopped finely

Instructions

  • Soak Black Chickpeas overnight.Wash thoroughly and pressure cook for 2 or 3 whistles.Keep aside.
  •  Grind all ingredients from coconut to turmeric powder to a coarse paste with little water.
  • Heat oil in a wide pan.Temper mustard seeds,curry leaves and garlic cloves.
    When garlic turns golden,add onions and asafoetida.
  • When onion turns translucent,add ground masala and mix it.
  • Then add  Jaggery,Tamarind pulp and sliced Ivy gourd to the masala mixture.
  • Cover and cook till Ivy gourd becomes tender.
  • When Ivy gourds cooked,add cooked and strained chickpeas.
  • Add required salt.Mix well till masala is coated well.
    Serve along with rice.