How to make Manoli Kadle (Mangalorean Kovakkai/Tendli)
Having lived in Bangalore for so many years, has a strong influence on me. Don't get any ideas, now - I've never been 'under the influence'; but I'm fondly drawn towards Kannada cuisine. Here is one such recipe, for you to enjoy. The combination of the Ivy gourd & Chickpeas, might be new to many of us but, It is a lip-smacking dry curry, to enjoy with your rice platter. Sending this recipe to SriValli's CCChallenge #14 Nov-week 2. This recipe is from Mallika Badrinath's - Classic Lunch Recipes.
Kovakkai/Tendli/Ivy Gourd - 200 gms (Tips discarded & sliced into 4)
Chick Peas/Garbanzo beans/Channa/Konda kadalai - 1/2 Cup Cooked or Canned
1/2 an Onion - Chopped
Salt to taste
Oil - 2 Tbsp
Grind Together I:
Dry Red chillies - 1 to 2
Coriander seeds/Dhania - 2 Tbsp
Grind Together II:
2 flakes of Garlic
1 Tsp Cumin seeds/Jeera
2 Tbsp Grated fresh Coconut
Grind the above ingredients without adding any water.
Stove Top Method:
- Steam cook Onion & sliced Kovakkai, until they are just cooked.
- Heat the oil & fry the cooked Kovakkai along with ground paste I & Salt for a few minutes.
- Fry until dry, then add Channa, ground paste II & stir fry for couple of minutes.
- Check seasoning & serve as a dry curry with a meal platter.
- You can add turmeric if you like some color in it,
- This can also be made with black Chickpeas.