Tendli (Tindora, Kundru, Ivy Gourd, Gherkin) and Black Chickpeas (black Garbanzo beans) dry dish, traditional Mangalorean recipe.
Hi friends, try this simple and delicious Tendli Chana Sukka traditional Mangalorean dish and please don't forget to comment like, share and SUBSCRIBE to my channel Curry for the Soul on YouTube for more such simple and delicious recipes.
Tendli Chana Sukka is served in Mangalorean weddings from time immemorial. I have grown up eating this dish in Mangalore and it is my family's favourite dish.
This dish is not just tasty but healthy too. Black chickpeas are called super food. Chanas are fed to the horses and you can imagine how much energy the horses have. Chickpeas an excellent source of protein, fibre, calcium, iron, antioxidant, etc.
Also, tendli (ivy gourd) is great for diabetes patients, kidney problems, it's Vit A is good for eyes, it purifies the blood and improves bowel movements.
I have simplified this recipe to cut down the cooking time. All you need to do is cook the soaked black chickpeas in pressure cooker and then add the slit ivy gourd to it and cook again for just 1 whistle.
I have used desiccated coconut since it is available in any country.
In hot coconut oil, splutter the mustard seeds, add crushed garlic, curry leaves, onion, Bafat masala powder, desiccated coconut, jaggery and add the cooked chanas and ivy gourd and you have a delicious side dish ready, which I am sure, you will love it.
Please see my video to learn how to make Bafat Masala Powder at home.
2 tbsp Bafat Masala powder (Please see my video to make Bafat masala powder at home).
3 tbsp jaggery, grated
1 tsp mustard seeds
4 crushed garlic flakes
10-15 curry leaves
3 tbsp coconut oil or any vegetable oil
1 tsp salt or to taste
Soak black chickpeas in enough water for 10-12 hours and then wash them thoroughly and pressure cook them with water to cover them and slightly more since it takes 30 minutes to become tender. After the 1st whistle, you have to lower the flame and cook it for 30 minutes.
Wash & trim the ends of ivy gourd and quarter them vertically (you can also cut them horizontally into thin rounds).
Heat coconut oil and add mustard seeds
When they crackle, add crushed garlic flakes and fry until slightly brown
Lower the flame and add curry leaves
Add chopped onion, little salt and saute them until light brown
Add Bafat masala powder and mix
Add desiccated coconut and mix it well
Add grated jaggery and mix.
Switch off the flame
When the chickpeas are tender, add the slit ivy gourd, salt and cook again just for 1 whistle
Open the cooker and add these to the spice mixture and mix it well
Simmer for 2 minutes and switch off the flame
Enjoy delicious Tendli Chana Sukka !!!
STEP-BY-STEP INSTRUCTIONS IN THE FOLLOWING PICTURES: