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Saturday, January 2, 2016

Tindora Channa Masala

1/2 kg of Indian Ivy Gourd / Tindora / Thondekayi
1/2 cup Bengal Gram seeds / Kadle Bele / Channa Dal
2 medium sized Tomatoes
1 large Onion
2 - 3 Garlic pods
1/2 tsp Chilly powder
1/2 tsp Garam Masala
1 tsp Coriander powder
Pinch of Turmeric powder
Grape sized Jaggery
1 tsp Butter
6 - 8 Curry leaves
1/4 tsp Cumin seeds
1/2 tsp Mustard seeds
Pinch of Asafoetida powder
1 - 2 broken Red Chillies
4 - 5 Coriander leaves
Salt to taste
2 tsp Oil

Wash the bengal gram seeds in water, add required amount of water and cook them in a pressure cooker. (2-3 whistles).

Chop ivy gourd into medium thick round pieces as shown in the picture below. Chop the onion, tomato, garlic into small pieces as shown in the picture below.

Put oil, cumin seeds, mustard seeds, broken red chillies in a pan and heat. Once it starts spluttering, add asafoetida powder, curry leaves, chopped garlic and fry them for about 2 min in medium flame. Add chopped onion, salt, turmeric powder and fry them for about 3-4 mins in medium flame, until onion turns golden in colour. Add garam masala, chilly powder, coriander powder, chopped tomato and fry them for about 2-3 mins in medium flame. Add chopped ivy gourd, salt, jaggery, little amount of water and mix them well.

Cook them well by covering a lid for about 15 mins.

Add cooked bengal gram seeds, mix it well and bring it to boil. Add butter and mix them well.

Add chopped coriander leaves, mix them well and serve hot.

It goes well with Chapathi / Rotti. I tried this recipe from Thanks Sanjay for the recipe.

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