Step-by-Step Guide to Make Quick Kadale - Manoli Sukka / Chickpeas / Ivy Gourd Sukka - Free Download

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We hope you got insight from reading it, now let's go back to kadale - manoli sukka / chickpeas / ivy gourd sukka recipe. You can have kadale - manoli sukka / chickpeas / ivy gourd sukka using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Kadale - Manoli Sukka / Chickpeas / Ivy Gourd Sukka:

1. Use 400 g of Ivy gourd - sliced to 4 pieces.
2. Get 1/2 cup of of black Chickpeas.
3. Take 4 of Byadgi or Kashmiri chillies.
4. Provide 4 of dry Red round chillies.
5. Prepare 1 tbsp of Coriander seeds.
6. Use 1 of medium sized Onion - finely chopped.
7. You need 1 of small Tomato -chopped.
8. Provide 4 of Garlic cloves.
9. Provide 1 tsp of Cumin seeds.
10. Use 8-10 of Fenugreek seeds.
11. Use 1 pinch of Turmeric powder.
12. Provide 1/2 cup of grated Coconut.
13. Use as per taste of Salt.
14. Use 2 tbsp of Coconut oil.
15. Prepare 1 pinch of Asafoetida.
16. Provide as required of Water.

Instructions to make Kadale - Manoli Sukka / Chickpeas / Ivy Gourd Sukka:

1. Wash & soak the chickpeas overnight in 4 cups of clean water. Cook the soaked chickpeas in the same water with little salt & a pinch of asafoetida in a pressure cooker over a high flame. Lower the flame after the first whistle and continue cooking for another 4 whistles. Off the flame and wait till the entire pressure goes down. Time to open the lid. Drain the excess water and retain it for later..
2. For the masala, dryroast the Byadagi, round chillies & coriander seeds. Allow it to cool & powder it in a dry mixer and set it aside in a bowl. Now add half a cup of grated coconut, cumin & garlic cloves to the same mixer and pulse it coarsely without adding water and set aside..
3. In a cookng pot, add the sliced ivy gourd, tomato, half of the chopped onion & turmeric powder. Add the dry roasted & powdered chilli - coriander seeds. Into this, add the water in which the chickpeas were cooked earlier. Then add salt as required. Mix all the ingredients well. Set the cooking pot on high flame. When it comes to a boil, simmer the flame to low and cook for another 15 mins until it is a bit dry. Stir occasionally. Do not overcook the ivy gourd..
4. When the ivy gourd is cooked add the precooked chickpeas & mix well. Now, add the coarsely grinded coconut, cumin & garlic and give a thorough mix. Cook for a minute & off the flame..
5. For seasoning heat the coconut oil in a pan & add fenugreek seeds. When it is about to crackle, add a pinch of asafoetida powder & remaining onions. Fry till golden brown. Then pour it on the curry & mix it well. Tasty kadale manoli curry is ready to be served. It goes well with Rice & Chapathi..

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