Kadle Manoli Gassi

1. 1
   pressure cook · ~20 min

   Pressure cook the chickpeas.

   1.Drain soaked chickpeas and add them to a pressure cooker with 1.5 cups water.

   2.Pressure cook on medium heat for 6-7 whistles or until chickpeas are soft but hold their shape.

   3.Set aside with the cooking liquid.

   TIPDon't discard the chickpea cooking water — it adds body and flavor to the gravy.
2. 2
   roast · ~10 min

   Roast the coconut masala base.

   1.Heat a heavy-bottomed pan on medium-low flame. Add coriander seeds, fenugreek seeds, cumin seeds, dried red chilies, and black peppercorns.

   2.Dry roast for 2 minutes, stirring constantly, until the spices darken slightly and smell fragrant.

   3.Add the grated coconut and continue roasting until golden brown (3-4 minutes).

   4.Add chopped onion and garlic cloves. Sauté until the onion turns translucent.

   5.Remove from heat and let the mixture cool completely.

   TIPKeep the heat low while roasting fenugreek seeds — they burn easily and turn bitter.
3. 3
   mix · ~3 min

   Grind the masala paste.

   1.Transfer the cooled roasted mixture to a blender.

   2.Add a splash of water and grind to a smooth, thick paste.

   TIPScrape all the roasted bits from the sides of the blender jar for maximum flavor.
4. 4
   simmer · ~10 min

   Simmer the ivy gourd in the gravy.

   1.In the same heavy-bottomed pan, combine the ground masala paste with 0.5 cup water and bring to a gentle boil.

   2.Add the sliced ivy gourd pieces and turmeric powder. Stir well.

   3.Simmer on medium-low heat, covered, until the ivy gourd is tender but not mushy (8-10 minutes).
5. 5
   simmer · ~10 min

   Add chickpeas and finish the gravy.

   1.Add the cooked chickpeas along with their cooking liquid to the pan.

   2.Stir in tamarind paste and jaggery, then season with salt.

   3.Adjust water to reach a thick, flowing curry consistency.

   4.Simmer for 8-10 minutes so the chickpeas absorb the masala flavors.

   TIPThe gravy should coat the back of a spoon but still flow — it thickens slightly on resting.
6. 6
   temper · ~2 min

   Make the coconut oil tadka.

   1.Heat coconut oil in a small tadka pan over medium heat until shimmering.

   2.Add mustard seeds and wait until they pop and splutter.

   3.Toss in curry leaves and saute for 10 seconds until crisp and fragrant.

   TIPCover the pan with a lid when the mustard seeds pop — they jump out of the pan.
7. 7
   garnish · ~1 min

   Pour the tempering over the curry and serve hot.

   Immediately pour the hot tadka over the simmering curry — listen for the sizzle. Mix gently and serve with steamed rice or dosa.

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