Manoli Kadle

Searching for different recipes made with Kovakkai, I have reached mangalore. In this area, kovakkai is called by the name manoli and kadle means chick peas. So here is an interesting recipe with kovakkai and chick peas that would be a great accompaniment for chapathis. Mangalore has its unique recipes and flavours. It very closely resembles the Kerala Cuisine. So coconut is a must!!

Ingredients

Kovakka/Tindora - 250gms

Channa (chick peas) - 1/2 cup

Onion - 2

Tomato - 1

Turmeric - 1/2 tsp

Hing - a little

Mustard - 1/2 tsp

Curry leaves - few

To grind:

Coconut - 1 cup

Ginger - 1 inch piece

Garlic - 3 pods

Cumin - 1 tsp

Tamarind - 1 tsp

Green chillies - 2 nos

Oil and Salt to taste

Lemon juice - 1 tsp

Method:

• Pressure cook channa with 1/2 cup water for 2-3 whistles. Remove from the heat and drain the water. Keep cooked channa aside.
• Pressure cook sliced ivy gourd with 1/4 cup water for 1 whistle. Drain the water and keep the cooked ivy gourd aside.
• Grind ingredients under 'to grind' adding little water. Keep it aside.
• Heat oil in a kadhai or pan. Temper mustard seeds and curry leaves. 
• Add chopped onions and saute a while. Add chopped tomatoes and cook until the tomatoes turn mushy.
• Add cooked chickpeas and ivy gourd and fry for another 2-5 mins.
• Add the ground paste. Mix all. Add all the powders and salt to taste.
• Add the drained water and cook it covered for 15 mins. Sprinkle lemon juice and remove from the heat. Serve hot with rice or any indian bread variety.

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