Tindora( Kovakkai/ivy gourd/Dondakaaya/Tondekayi ) with black channa(kadala)
This is one more recipe that my mom learnt from my neighbour aunty in Bangalore. It has lot of ingredients and tastes delicious. Goes well with rice and or chapathis.
Tindora - 3 cups chopped
Black channa - 1/2 cup
Cumin Seeds - 1 tsp
Mustard Seeds - 1/4 tsp
Coriander seeds - 1 tsp
Urad dhal - 1 tbsp
Tamarind - one small lemon size
Curry leaves - 4 0r 5 leaves
Red Chillies- 6
Garlic - 3 or 4 flakes
Onion - a handful( can use pearl onion/small onions or red onions)
Grated Coconut - 1/3 cup
Salt as needed
Oil - 2 tbsp
For tempering: Just very little of mustard seeds and curry leaves
Heat a tsp of oil and add cumin seeds, mustard seeds, coriander seeds, urad dhal, curry leaves, tamarind and red chillies one after the other and remove before they turn dark. Cool and grind to a coarse paste.To the same add garlic(raw), onion(raw) and grind together to a fine paste. Add grated coconut and turn on the mixer just for few seconds( all the ingredients should be fine except the coconut ).
Do not omit mustard seeds( or even you can atleast reduce the amount) in this as they gave a very unique taste with light bitterness which tastes really good at the end.
Cook channa in a pressure cooker separately until soft. Cook tindora in a microwave or stove top until soft.
Heat oil in a pan and add very little mustard seeds, curry leaves and add the ground paste and saute for 8 - 10 minutes( until raw smell leaves). Next add the cooked tindora , black channa and salt and fry to cook everything together for another 3 - 4 minutes. Serve with rice and or chapathi.
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