Kadle Manoli Aajadina / Ivy Gourd and Chickpeas with Coconut
This one’s no different from the beans aajadina I had cooked recently. This one too uses the same coconut mixture in the end to be stirred in. Ivy gourd, from what I’ve seen and eaten around here, is almost always cooked to death. Well, that’s true for most vegetables. Homemade or not, these lovely crisp veggies are often overcooked with so many spices that you won’t know what you’re eating. I guess that’s why many twitch their face when they see these vegetables being served at lunch in the office or at home. Thankfully, I’ve grown up eating vegetables cooked lightly so they retain their colour, shape and original taste.
Manoli, as we call ivy gourd in Tulu, is usually fried in oil till it turns almost black and is crisp. Got to admit, it tastes great that way. But even the staunchest veggie haters will love the way this gourd is cooked aajadina style (or sukka as most people would know). Stir in some of that coconut mix and it’s all fresh and delicious with rice and dal or rasam on the side. This dish is also vegan since I’ve used coconut oil here instead of ghee or butter.
10-15 mins (if you already have cooked chickpeas)
Ivy gourd – 250 gm
Chickpeas – 1 cup cooked
Coconut oil or any cooking oil – 2 tsp
Mustard seeds – 1 tsp
Dried chilli – 2
Urad dal – 1 tsp
Channa dal – 1 tsp
Curry leaves – 1 sprig
Salt to taste
For the coconut mixture:
Freshly grated coconut – 1 cup
Turmeric – 1/2 tsp
Dried chilli – 3 (I deseeded 2)
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Garlic – 3 cloves
Ginger – 1 inch piece
Cut the ivy gourd lengthwise into 4 pieces each.
Heat the oil and add the mustard seeds, cumin and both the dal.
Let the mustard seeds splutter before you add the curry leaves.
Now add the ivy gourd and mix well.
Add a splash of water, salt it, cover and put a lid on the pan. Cook on low heat for around 5-7 mins. Make sure they aren’t getting too soft.
In the meanwhile, dry roast all the ingredients for the coconut mixture except for the coconut, ginger, garlic and turmeric.
Once cooled, put them in your mixer jar with the other ingredients pulse a few times till they all come together but do not turn into a paste. Don’t add any water!
Once the gourd is cooked but not soft, add chickpeas and give it a good mix.
Now stir in the coconut mixture.
Check for salt and add more if needed. Turn off the heat and serve with rice or roti.