Kadale Manoli (Ivy Gourd & Black Chickpeas)

Ingredients

Method

1. 1

   Boil the Chickpeas

   Drain the soaked black chickpeas and place them in a pressure cooker with 3 cups of water and a pinch of salt. Cook on medium heat for 5-6 whistles until tender but not mushy. Pressure must release naturally before opening the lid to ensure the centers are creamy.

2. 2

   Prepare the Ivy Gourd

   In a heavy-bottomed pan or another cooker, add the slit ivy gourd, turmeric, and 1/2 cup of water. Steam or pressure cook for 1 whistle; the gourds should retain a slight crunch and vibrant green-yellow color. Drain any excess water but keep a tablespoon for moisture.

3. 3

   Roast the Spices

   Heat a small skillet over low flame and dry roast coriander seeds, cumin, and fenugreek until they release a nutty aroma. Add the dry chillies last and roast until they puff up slightly. Avoid burning the fenugreek, as it will turn the entire dish bitter.

4. 4

   Grind the Masala

   In a blender, pulse the roasted spices with the tamarind and garlic cloves. Add the grated coconut and pulse 3-4 times to get a coarse, crumbly texture (not a paste). The coconut should look like damp sand, which is the hallmark of a true Mangalorean Sukka.

5. 5

   Initial Tempering

   Heat coconut oil in a large kadai or wok on medium-high. Add mustard seeds and wait for them to splutter completely. Toss in the sliced onions and curry leaves, sautéing until the onions turn a golden translucent brown.

6. 6

   Combine and Infuse

   Add the boiled chickpeas and ivy gourd to the tempering. Stir gently on medium heat for 2-3 minutes to evaporate any lingering moisture. This ensures the vegetables are coated in oil before the dry masala is added.

7. 7

   Incorporate the Masala

   Add the coarse coconut masala to the pan. Use a spatula to fold the coconut into the vegetables, ensuring every strip of ivy gourd is coated. Adjust salt at this stage, keeping in mind that the chickpeas were already salted.

8. 8

   Slow Steam (Dum)

   Reduce heat to the lowest setting, cover the pan with a tight lid, and let it steam for 5-7 minutes. This 'dum' process allows the raw garlic and spice flavors to penetrate the thick skins of the ivy gourd.

9. 9

   Final Toss

   Remove the lid and give the dish a final high-heat toss for 60 seconds. This dries out any remaining coconut milk, leaving the dish with a beautiful, dry, roasted finish. The coconut should look slightly toasted against the dark chickpeas.