Ivy gourd and chick pea Dry curry:
Ivy gourd and chick pea Dry curry:

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, ivy gourd and chick pea dry curry:. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chickpeas and ivy guords are a rich source of protein. Coriander Tendli Chana Sukka Mangalorean Recipe Hello friends, i am sharing two different veg curries with you all, a good side dish for rice. These two curries make the lunch a complete healthy meal meal.

Ivy gourd and chick pea Dry curry: is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Ivy gourd and chick pea Dry curry: is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have ivy gourd and chick pea dry curry: using 15 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Ivy gourd and chick pea Dry curry::
  1. Get 1/4-1/2 kg -Ivy gourd (chopped)
  2. Get 1 cup - Black Chick pea (cooked)
  3. Make ready Salt
  4. Get 1/2 tsp -Jaggery (optional)
  5. Take For Masala:
  6. Make ready 1 small cup - Fresh grated coconut
  7. Get 1tsp- Coriander seeds
  8. Prepare 1/2tsp- Cumin
  9. Make ready 1 tsp -Urad dal
  10. Prepare 1/2 tsp -Methi/ fenugreek seed
  11. Take 3-4 - Dry red chillies
  12. Get For Seasoning:
  13. Take 1-2 table spoon -Coconut oil
  14. Prepare 1 tsp - Mustard
  15. Prepare 1 spring -Curry leaves

Ivygourd or dondakaya is commonly used to make. Kundru (Ivy Gourd) is a tropical vegetable from the family of "pumpkins". It's available in many parts of the world including India, China, Indonesia, Philippines Since Kundru, has a high water content, it's very mild in flavor hence it's easier to make it into curries, dry vegetables OR fritters. Initially, I was not a big fan of.

Steps to make Ivy gourd and chick pea Dry curry::
  1. For dry masala: -Heat little oil, fry methi seeds until it is light brown, add remaining ingredients, coriander, cumin, urad dal, red chillies, and fry nicely. - - -Take one mixer jar, put roasted masala, make a powder, and add coconut into it and whip couple of times to get dry coarse powder.
  2. For subzi: - -Take one kadai, put coconut oil, when it is hot, splutter mustard seeds, add curry leaves,add ground masala and fry for a while. - - -Now add cooked chickpea and ivy gourd mix well, check for the salt and adjust.
  3. Cook this until it becomes like a mass and veggies are coated well with the masala. - - -Serve this as a side dish with hot rice.

It's available in many parts of the world including India, China, Indonesia, Philippines Since Kundru, has a high water content, it's very mild in flavor hence it's easier to make it into curries, dry vegetables OR fritters. Initially, I was not a big fan of. Dondakaya Pappula Podi ~ Ivy gourd With Spiced Chickpea Powder. This Chickpea curry is slightly adapted from a recipe by Imma from Immaculate Bites , an African-Caribbean food blog. A great tasting curry from scratch will always call for a fair few spices.

So that is going to wrap this up with this special food ivy gourd and chick pea dry curry: recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!