Black Chickpeas & Ivy gourd Masala
Servings: 4 people
Calories: 189kcal
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
Stovetop method
- 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 the onion turns translucent, add the 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 are cooked, add cooked and strained chickpeas.
- Add required salt. Mix well till masala is coated well.
- Serve along with rice.
Instant pot Method
- Once you cook the chickpeas, remove them to another bowl. Add oil in Instant pot. When it is hot,
- Temper mustard seeds, curry leaves, and garlic cloves.
- When garlic turns golden, add onions and asafoetida.
- When the onion turns translucent, add the ground masala and mix it.
- Then add Jaggery, Tamarind pulp, and sliced Ivy gourd to the masala mixture.
- Add the cooked chickpeas and required salt.
- Cover the lid and cook in the manual for 10 minutes.
- Let the pressure release naturally. Open the lid.
- If it has more water, cook in saute' mode till the water evaporates.
- Serve with rice.
Nutrition
Serving: 1person | Calories: 189kcal | Carbohydrates: 28g | Protein: 6.25g | Fat: 5.9g