This Mangalore style dish combines the earthy flavors of black chickpeas and the tangy crunch of ivy gourd, blended with a dry roasted masala that bursts with aromatic spices. It's a simple yet flavorful recipe that pairs beautifully with boiled rice and kadale curry, making it a wholesome and satisfying meal.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Pressure cook black chickpeas for 4-5 whistles until tender.
Cut ivy gourd into thin slices.
Dry roast coconut and diced onion until aromatic.
Dry roast dry red chilli, garlic pods, coriander seeds, poppy seeds, cumin seeds, bayleaf, black pepper corns, stone flower, and clove until fragrant.
Cool the roasted ingredients and grind them into a coarse dry masala without adding water.
Heat oil in a pan and temper with mustard seeds, asafoetida, sliced onion and curry leaves with turmeric powder.
Add chopped ivy gourd and cook until tender.
Add cooked black chickpeas without the stock and mix well.
Add the prepared dry masala and salt, then mix thoroughly.
Cover and simmer on low flame for 5-7 minutes. Turn off the flame.
Serve hot with boiled rice.
Do not discard the stock from the cooked chickpeas; it can be used to prepare other gravies or dals.
Ensure the masala is ground coarsely for better texture and flavor. Don't add water.
Use baydagi chillies for authentic Mangalore style flavor. You can also add 1-2 kashmiri dry red chilli for bright colour.
Can I use canned chickpeas instead of black chickpeas?
Yes, you can use canned chickpeas, but the flavor and texture may differ slightly. Ensure to rinse and drain them before use.
What can I substitute for ivy gourd?
You can substitute ivy gourd with zucchini or green beans, though the flavor will vary.
Can I make this dish ahead of time?
Yes, you can prepare it ahead of time and reheat before serving. The flavors deepen as it rests.
Is this dish spicy?
The dish has a mild to moderate spice level, depending on the type and quantity of chillies used.
What can I serve this dish with?
Serve it with boiled rice and kadale curry for a complete meal.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...
