Kadale Manoli Curry

1. 1
   prep · ~20 min

   Pressure cook the chickpeas.

   1.Drain the soaked black chickpeas and rinse well.

   2.Add them to a pressure cooker with 2 cups of water, a pinch of turmeric, and a pinch of salt.

   3.Cook on medium heat for 5-6 whistles or until soft but not mushy.

   4.Let the pressure release naturally, then drain and reserve the chickpeas.

   TIPReserve the chickpea water to adjust the curry consistency later.
2. 2
   roast · ~7 min

   Roast the coconut and spices.

   1.Heat a heavy-bottomed pan on low flame. Dry roast the grated coconut for 2-3 minutes until golden and aromatic.

   2.Add dried red chillies, coriander seeds, and cumin seeds to the pan.

   3.Continue roasting for another 3-4 minutes, stirring continuously, until the spices turn fragrant. Do not burn them.

   4.Transfer to a plate to cool completely.

   TIPRoast on low heat only; high heat will burn the coconut and make the masala bitter.
3. 3
   mix · ~2 min

   Grind the masala paste.

   1.In a blender, add the cooled roasted coconut-spice mixture.

   2.Add the soaked tamarind piece (discard the water) and a splash of fresh water.

   3.Grind to a smooth, thick paste. Set aside.
4. 4
   saute · ~6 min

   Cook the ivy gourd.

   Wipe the pan clean. Heat coconut oil over medium heat. Add the quartered ivy gourd pieces and a pinch of salt. Saute for 5-6 minutes until they start to soften and brown slightly at the edges.

5. 5
   saute · ~4 min

   Build the onion base.

   1.In the same pan, add the finely chopped onion.

   2.Saute until the onions turn translucent and soft, about 3-4 minutes.
6. 6
   simmer · ~12 min

   Combine and simmer the curry.

   1.Add the ground masala paste to the pan. Stir well and cook for 2 minutes.

   2.Add the cooked chickpeas and sautéed ivy gourd. Pour in about half a cup of the reserved chickpea water.

   3.Add the remaining salt and mix everything well.

   4.Bring to a gentle simmer and cook covered for 10 minutes, stirring occasionally. The curry should be semi-dry, coating the vegetables.

   TIPThe curry thickens as it cooks; if it looks too dry, add a splash more of the reserved water.
7. 7
   temper · ~2 min

   Prepare the tempering.

   1.In a small tadka pan, heat the remaining teaspoon of coconut oil over high heat.

   2.Add the mustard seeds and let them splutter completely.

   3.Toss in the fresh curry leaves and fry for 10 seconds until crisp and aromatic.

   4.Immediately pour the sizzling tempering over the simmering curry.
8. 8
   rest · ~5 min

   Rest and serve.

   Turn off the heat. Cover the pan and let the curry rest for 5 minutes for the flavors to meld before serving.

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