Kala Chana & Tindora Curry

• Soak kala chana for overnight

Nutrition values are AI-estimated based on ingredients.

• 1.5 cups kala chana (black chickpeas)
• 1 pound tindora (ivy gourd)
• 3 cups water
• 1 teaspoon salt
• 0.5 teaspoon fenugreek seeds
• 3 tablespoons whole coriander seeds
• 0.75 cup dried shredded coconut
• 0.25 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon oil
• 0.5 cup sliced red onions
• 3-4 dried red chilies
• 0.125 teaspoon asafoetida
• 10-12 curry leaves
• 1 medium tomato

1. 1Soak kala chana overnight. Pressure cook soaked kala chana with 3 cups water and 1 tsp salt until tender (1 whistle, then 45 min low heat, natural release).
2. 2Dry roast ½ tsp fenugreek seeds in a heavy-bottom pan until color changes, then remove.
3. 3Dry roast 3 tbsp whole coriander seeds in the same pan until fragrant and smoking, then remove.
4. 4Toast ¾ cup shredded coconut in the same pan until light brown; remove from heat. Stir in ¼ tsp turmeric powder and 1 tsp red chili powder.
5. 5Fry ½ cup sliced onions in 2 tsp oil until golden brown.
6. 6Grind all roasted spices (fenugreek, coriander, coconut-spice mix) and fried onions with a little water to a smooth paste.
7. 7Chop 1 pound tindora into thirds.
8. 8Sauté chopped tindora in a pan with a pinch of salt until slightly tender.
9. 9Add the ground spice paste and 1 chopped medium tomato to the pan with tindora, cook until oil separates.
10. 10Add the cooked kala chana and simmer for 10-15 minutes, adding water if needed for consistency.
11. 11In a small separate pan, heat 1 tbsp oil. Add 3-4 dried red chilies, ⅛ tsp asafoetida, and 10-12 curry leaves; sauté briefly for tempering.
12. 12Pour the hot tempering over the curry and serve hot.

These instructions are our analysis of the original video. Watch on YouTube →