Kadle Manoli Sukke

Instructions

1. 1

   Prepare the Chickpeas

   • Rinse the black chickpeas thoroughly and soak them in ample water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 2 cups of fresh water and 1/2 tsp of salt.
   • Pressure cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes, until the chickpeas are soft but still hold their shape.
   • Once the pressure releases naturally, drain any excess water and set the cooked chickpeas aside.
2. 2

   Roast and Grind the Masala

   • In a dry pan over medium heat, roast the Byadgi chillies, coriander seeds, cumin seeds, and fenugreek seeds for 2-3 minutes until they become fragrant and slightly darker. Remove from the pan and set aside.
   • In the same pan, add the grated coconut. Roast on low-medium heat, stirring continuously for 5-7 minutes, until it turns a deep golden brown and releases a nutty aroma. Be careful not to burn it.
   • Allow all roasted ingredients to cool down completely.
   • Transfer the roasted spices, roasted coconut, turmeric powder, and tamarind paste to a grinder jar. Add up to 1/4 cup of water, a little at a time, and grind to a thick, coarse paste. The texture should not be perfectly smooth.
3. 3

   Cook the Sukke

   • Heat coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat. Add the mustard seeds and let them splutter.
   • Add the urad dal and sauté until it turns light golden. Immediately add the curry leaves and sauté for another 30 seconds.
   • Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
4. 4

   Combine and Finish

   • Add the sliced ivy gourd to the pan. Sprinkle with a pinch of salt, stir, cover, and cook for 8-10 minutes, stirring occasionally. Cook until the ivy gourd is tender-crisp. If it sticks, sprinkle a tablespoon of water.
   • Add the cooked black chickpeas and the ground masala paste to the pan.
   • Add the remaining 1 tsp of salt (or to taste) and the jaggery. Mix everything thoroughly to ensure the vegetables and chickpeas are well-coated with the masala.
   • Continue to cook on low heat for another 5-7 minutes, stirring gently, until the raw aroma of the masala disappears and the dish becomes dry.
   • Turn off the heat. Let it rest for 5 minutes before serving hot with rice and dal or as a side with chapatis.