Ivy Gourd & Chickpea Masala

1. 1
   pressure cook · ~20 min

   Cook the chickpeas.

   Drain the soaked chickpeas and add to a pressure cooker with 1.5 cups water. Cook for 15-20 minutes or until soft but not mushy. Drain and set aside.

2. 2
   temper · ~2 min

   Temper the whole spices.

   1.Heat oil in a heavy bottomed pan or kadai over medium heat.

   2.Add mustard seeds and let them splutter (20-30 sec).

   3.Add cumin seeds and let them sizzle until aromatic (10-15 sec).

   4.Sprinkle asafoetida and stir briefly (5 sec).

   TIPKeep the flame medium, seeds burn quickly and turn bitter.
3. 3
   saute · ~12 min

   Build the onion-tomato masala base.

   1.Add chopped onion and sauté until translucent and lightly golden (5-7 min).

   2.Add grated ginger, minced garlic, and slit green chilies. Sauté until the raw aroma fades (1-2 min).

   3.Add chopped tomatoes and mix well. Cook until they soften and release oil from the sides (4-5 min).

   TIPDeglaze with a splash of water if the masala starts sticking to the bottom.
4. 4
   saute · ~1 min

   Cook the spice powders briefly.

   Lower the heat and add turmeric powder, red chili powder, and coriander powder. Stir continuously for 30 seconds to bloom the spices without burning.

5. 5
   saute · ~10 min

   Sauté the ivy gourd.

   Add the sliced ivy gourd (tindora) to the pan along with salt. Stir well to coat with the masala. Sauté for 8-10 minutes, stirring occasionally, until the tindora is tender but still has a slight bite.

   TIPDo not cover the pan, or the ivy gourd will release water and turn soggy.
6. 6
   simmer · ~5 min

   Add chickpeas and finish cooking.

   1.Add the boiled chickpeas to the pan and mix gently.

   2.Add 3 tablespoons of water and stir to combine.

   3.Cover and simmer on low heat for 5 minutes so the flavors meld together.

   TIPThe dish should be semi-dry with the masala clinging to the vegetables.
7. 7
   mix

   Add final seasonings.

   Turn off the heat. Sprinkle garam masala and dry mango powder (amchur) over the sabzi, and mix gently.

   TIPAdding garam masala off heat preserves its delicate aroma.
8. 8
   garnish

   Garnish and serve.

   Transfer to a serving bowl, squeeze fresh lemon juice on top, and garnish with chopped coriander leaves. Serve hot with roti or steamed rice.

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