Tindora-chickpeas Masala(Ivy-gourd/cocinia Grandis)

 

Chickpeas dry 100 gm. (or canned 400 gm)

Ivy gourd (Tindora) 250 gm

Onion copped 1 nos.

Coriander powder 1 tbsp.

Cumin powder ¼ tsp

Fenugreek powder ¼ tsp

Chilli powder ½ tsp

Garlic cloves 5 nos.

Tamarind paste ½ tsp

Grated coconut ½ cup

Salt to taste

 

For seasoning

Mustard seeds ½ tsp

Red chillies broken into pieces 2 nos.

Curry leaves 1 sprig

Oil 2 tbsp.

 

Coriander leaves to garnish

 

Method of preparing Ivy-gourd Chana masala.

 

Soak the chickpeas overnight, wash and drain.  Cook the chickpeas adding enough water and a pinch of salt till they become tender.  You can use a pressure cooker which may ease the process a lot by reducing the cooking time required.

When using canned chickpeas, just wash and rinse the chickpeas and keep aside.

Wash the ivy-gourds and slice them into medium sized pieces.  When slicing allow the slice pieces fall directly into water in a vessel to prevent the sticky gum oozing out from the ivy-gourds sticking to the pieces.  Wash drain and keep aside.  Now grind the grated coconut into a coarse paste using a mixer grinder.

Heat oil in a pan. Add mustard seeds, allow them to crackle, add the curry leaves and the broken red chillies and fry for a minute. Reduce heat to a minimum and add coriander powder, cumin powder, fenugreek seeds powder and chilli powder and stir for a minute.  Now add chopped onion and chopped garlic, mix together and sauté for a few minute still the onion is cooked.  Now add chopped tomatoes and tamarind paste dissolved in ½ cup of water and mix well.

Add the ivy-gourd pieces and cooked chickpeas and mix well and cook for five minutes stirring occasionally.  Add enough water or salt if required.

Now add the coarsely ground coconut paste, mix well and allow to simmer on low-medium flame till the water is almost evaporated and the curry reaches the desired consistency.