Kadale Manoli (Using Taal Masala Powder)
- 1 cup black garbanzo beans (black chana, kadale)
- 250-300gms kg ivy gourd ( manoli, tendli)
- 1 medium sized onion finely sliced
- 1-1/2 cups grated coconut
- 1/2 inch jaggery, powdered
- 1-1/2 – 2 tablespoons (adjust to taste) Kundapur Taal masala powder or Bafat powder
- 1 marble sized ball of tamarind
- salt to taste
- oil for frying
- 1-2 sprigs curry leaves
- 3-4 garlic flakes lightly crushed
- 1 tablespoon oil
1. Soak the black garbanzo beans/chana in ample amount of water for at least 12-14 hours. Once done, discard the water, refresh once with fresh water and transfer them into a pressure cooker. Add water enough to cover them and a little more. Add salt to taste, cover the pressure cooker and cook for about 3 whistles – depending on the variety and quality of chana used you may need to cook further until they are tender. Remove and keep aside – do not discard the stock/cooking liquor of the chana.
2. Wash and trim the ends of the ivy gourd and quarter them vertically (cut into 4 parts lengthwise)
3. Heat the oil and fry the onions till golden. Add the coconut and the masala powder and fry it on a low heat for about 5-7 minutes taking care to avoid burning. The coconut should roast very nicely on a low heat and release a nice aroma
4. Add the sliced ivy gourd, give it a good mix and cover the kadhai with a small and tight lid (as close to the mixture so that steam gets trapped and helps cook the ivy gourd) – you have to cook it this way on a very low heat and constantly monitor so that the contents don’t burn.
5. When the ivy gourd is cooked halfway through add the cooked chana, jaggery, tamarind and salt and a little bit of the cooking liquor (stock) of the chana. Cover the kadhai again and continue to cook till the ivy gourd is completely cooked.
6. In a smaller pan heat oil for seasoning and when hot toss in the crushed garlic and the curry leaves. Pour this seasoning over the cooked kadale-manoli.
7. Serve hot with rice or chapathis