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A classic Mangalorean dry curry featuring tender black chickpeas and crisp ivy gourd, tossed in a fragrant, freshly ground coconut and spice masala. A delightful side dish that's both savory and tangy.
For 4 servings
Pressure Cook the Chickpeas
Prepare the Sukka Masala
A classic Mangalorean dry curry featuring tender black chickpeas and crisp ivy gourd, tossed in a fragrant, freshly ground coconut and spice masala. A delightful side dish that's both savory and tangy.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 338.45 calories per serving with 11.24g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Temper and Sauté the Vegetables
Combine and Finish the Sukka
If ivy gourd is unavailable, you can make this sukka with French beans, cluster beans (gawar), or even boiled and cubed potatoes.
For a slightly different flavor profile, add 2-3 cloves of garlic while grinding the coconut masala.
Add small cubes of paneer or firm tofu along with the chickpeas in the final step for extra protein.
Garnish with a tablespoon of finely chopped cilantro (coriander leaves) just before serving for a fresh, herby note.
Black chickpeas are an excellent source of protein, which is essential for muscle repair, growth, and overall body function.
The combination of chickpeas, ivy gourd, and coconut provides a significant amount of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Fiber from the main ingredients, along with digestive-friendly spices like cumin and coriander, helps maintain a healthy gut microbiome.
Spices like turmeric and black pepper, along with fresh coconut, are rich in antioxidants that help combat oxidative stress and inflammation in the body.
Yes, it is a very healthy dish. It's rich in plant-based protein and dietary fiber from black chickpeas, and provides vitamins and minerals from ivy gourd and spices. The use of coconut oil and fresh coconut offers healthy fats.
One serving (approximately 1 cup or 245g) contains around 350-380 calories, primarily from the chickpeas, coconut, and oil.
Yes, you can use canned chickpeas to save time. Use one 15-ounce (425g) can, drained and rinsed. Skip the pressure cooking step and add them directly in Step 4.
Good substitutes for ivy gourd include French beans, gherkins (tendli), or even green bell peppers. Adjust the cooking time as needed for the vegetable you choose.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
Yes, this recipe is naturally vegan and gluten-free, making it suitable for various dietary needs.
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