Ingredients
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1 lb.Tondekai/manoli (tindora)
1/4 cup black/white chickpeas/Chana/kadle(soaked for overnight)
1/2 cup grated coconut
1 small onion
1/4 tsp oil to fry
4 or 5 redchillies
1 tsp coriander seeds
1/2 tsp Mustard seeds
1/2 tsp Jeer/Cumin seeds
Pinch of fenugreek(methi)seeds
2 to 3 garlic pod
1/4 tsp Mango(Amchur)powder or Tamarind
For Tadka
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1 Tablespoon oil
1/2 tsp Mustard seeds
2 Garlic crushed
Little curry leaves
salt to taste.
Method
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In a pan add little oil and fry red chillis, coriander seeds, cumin seeds, mustard seeds and methi till the aroma comes. then grind those masala first, when it become course then add 2 garlic, 1/4 tsp jeera/cumin seeds, 1 small onion and grind it. Then finally add grated coconut and just grind for once(we don't need to make fine paste, just want to mix it with the grinded masala), then keep it aside.
Heat oil in a pan, add mustard seeds, Garlic, curry leaves and onion. Fry the onion till translucent. Add the boiled tondekai and chana/kadle and grinded masala. cook over slow flame, Add salt. If needed, a small volume of water can be added to avoid the vegetable getting burnt.
Finally add the mango powder, mix well and take it out.
It goes well with Rice as a side dish.
This recipe is famous in Mangalore. This dish is tastey and easy to prepare. I have leart this recipe from my mom.
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