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Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi |


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Mangalorean Tendli and Chana Masala

Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi | with 30 amazing images.

A brilliant combination of ivy gourd and black chickpeas to make this mouthwatering Mangalorean sabzi. Learn how to make Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi |

This chana tondali preparation is truly packed with punch! While boiled kala chana adds an interesting textural dimension to the dish, a special masala paste made of spices, coconut, tamarind and other ingredients gives it a fabulous blast of flavour to Mangalorean tendli chana masala .

In this Mangalorean tendli chana masala the paste has a spicy and tangy flavour, which seeps through the tendli making it super tasty. Be patient and cook the tendli and chana with the masala for the specified time, to let the flavour deepen delightfully.

Enjoy the Mangalorean Tendli and Chana Masala hot, with rice or rotis.

Enjoy Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi | with deatiled step by step images.

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Mangalorean Tendli and Chana Masala recipe - How to make Mangalorean Tendli and Chana Masala

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Ingredients
Method

For mangalorean tendli and chana masala
    For mangalorean tendli and chana masala
  1. To make mangalorean tendli chana masala, heat a small non-stick pan, add the coriander seeds, cumin seeds, ¼ tsp mustard seeds, fenugreek seeds and red chillies and dry roast on a medium flame for 2 to 3 minutes. Keep aside to cool slightly.
  2. Once cooled slightly, combine the coconut, onion, garlic, tamarind pulp and ½ cup of water in a mixer and blend it till smooth. Keep aside.
  3. Heat the oil in a deep non-stick pan, add the remaining ½ tsp mustard seeds and curry leaves and sauté on a medium flame for 30 seconds.
  4. Add the tendli and sauté on a medium flame for 4 minutes.
  5. Add the prepared coconut paste and sauté on a medium flame for 3 minutes.
  6. Add the kala chana, salt and 1 cup of water, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
  7. Add coriander, mix well and serve mangalorean tendli chana masala hot.

Mangalorean Tendli and Chana Masala recipe with step by step photos

like tendli chana masala recipe
  1. Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi | then do try other sabzi recipes also:

what is tendli chana masala made of?
  1. Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi | is made using easily available ingredients in India: 1 cup sliced tendli, 1 cup soaked and boiled kala chana (brown chick peas), 2 tbsp coriander (dhania) seeds, 1 tsp cumin seeds (jeera), 3/4 tsp mustard seeds (rai / sarson), 1/4 tsp fenugreek (methi) seeds. See the below image of list of ingredients for tendli chana masala.
  2. Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi | is made using easily available ingredients in India: 5 whole dry kashmiri red chillies, broken into pieces, 3 tbsp freshly grated coconut, 1/4 cup roughly chopped onions, 1 tbsp roughly chopped garlic (lehsun), 1 1/2 tbsp tamarind (imli) pulp, 1 tbsp oil, 6 curry leaves (kadi patta) and 1 tbsp chopped coriander (dhania). See the below image of list of ingredients for tendli chana masala.

how to make masala
  1. Heat a small non-stick pan, add 2 tbsp coriander (dhania) seeds.
  2. Add 1 tsp cumin seeds (jeera).
  3. Add ¼ tsp mustard seeds ( rai / sarson).
  4. Add ¼ tsp fenugreek (methi) seeds.
  5. Add 5 whole dry kashmiri red chillies. 
  6. Dry roast on a medium flame for 2 to 3 minutes. Keep aside to cool slightly.
  7. Once cooled slightly.
  8. Transfer it into a mixer jar.
  9. Add 3 tbsp freshly grated coconut.
  10. Add ¼ cup roughly chopped onions.
  11. Add 1 tbsp roughly chopped garlic (lehsun).
  12. Add ½ tbsp tamarind (imli) pulp.
  13. Add ½ cup of water in a mixer.
  14. Blend it till smooth. Keep aside.

how to make tendli chana masala
  1. Heat the oil in a deep non-stick pan, add the remaining ½ tsp mustard seeds.
  2. Add 6 curry leaves (kadi patta). Sauté on a medium flame for 30 seconds.
  3. Add 1 cup sliced tendli (ivy gourd). 
  4. Sauté on a medium flame for 4 minutes.
  5. Add the prepared coconut paste.
  6. Sauté on a medium flame for 3 minutes.
  7. Add 1 cup boiled kala chana (brown chick peas). 
  8. Add salt to taste.
  9. Add 1 cup of water.
  10. Mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
  11. Add 1 tbsp chopped coriander (dhania).
  12. Mix well and serve hot.

tips to make tendli chana masala
  1. Instead of kala chana you can use kabuli chana to make this recipe.
  2. Make sure to cook the tendli well on medium flame while sautéing.
  3. Instead of tamarind pulp you can add lemon juice.

Nutrient values (Abbrv) per serving
Energy161 cal
Protein5 g
Carbohydrates17.2 g
Fiber7.1 g
Fat8.3 g
Cholesterol0 mg
Sodium33.2 mg

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Reviews

Mangalorean Tendli and Chana Masala
5
 on 19 Dec 22 12:37 PM


loved the masala of this healthy Manglorean tendli curry.
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Tarla Dalal    Thanks for the feedback.
Reply
19 Dec 22 12:38 PM
Mangalorean Tendli and Chana Masala
5
 on 01 Jul 17 04:27 PM


This a very tradional recipe.. the spiciness of the masala is just perfect.. made neer dosa as a combination..It was a great hit..
Reply