A very quick and easy preparation with brown chickpeas and ivy gourd which can be prepared for lunch or dinner. It's super comforting, simple and delicious to make. try it out!
TENDLI CHANA
Ingredients
250 grams ivy gourd (tendli), vertically quartered
1½ cups boiled brown chickpeas (chana)
8-10 garlic cloves
1 medium onion, sliced
½ cup scraped fresh coconut + for garnish
1 tbsp sambhar masala
Salt to taste
2 tbsps oil
6-8 curry leaves
¼ tsp asafoetida (hing)
¾ tsp turmeric powder
1 tsp chopped jaggery
Method
1. Coarsely crush the garlic cloves.
2. Take onion slices in a bowl. Add coconut, crushed garlic, sambhar masala and salt and mix well with your hand while lightly mashing the mixture.
3. Heat oil in an earthen vessel. Add curry leaves, asafoetida and turmeric powder and mix well.
4. Add the tendli and sauté for 1-2 minutes. Add ¼ cup water, mix, continue to cook for 6-7 minutes or till the tendli is ¾ cooked.
5. Add the boiled chana and mix well. Cook for 2-3 minutes.
6. Add salt and mix till well combined. Add the onion-coconut mixture and sauté for 1-2 minutes.
7. Add jaggery and mix. Add ¼ cup water, mix, cover and cook on low heat for 12-15 minutes.
8. Serve hot garnished with coconut.
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16 окт 2024
