Ivy gourd and chick pea Dry curry:

Name: Ivy gourd and chick pea Dry curry:
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/4-1/2 kg -Ivy gourd (chopped); 1 cup - Black Chick pea (cooked); Salt; 1/2 tsp -Jaggery (optional); 1 small cup - Fresh grated coconut; 1tsp- Coriander seeds; 1/2tsp- Cumin; 1 tsp -Urad dal; 1/2 tsp -Methi/ fenugreek seed; 3-4 - Dry red chillies; 1-2 table spoon -Coconut oil; 1 tsp - Mustard; 1 spring -Curry leaves

Shrikripa @cook_13882505

#goldenapron3 Week#25 #satvik

Shrikripa @cook_13882505

#goldenapron3 Week#25 #satvik

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Ingredients

30 min

4 servings

1/4-1/2 kg-Ivy gourd (chopped)
1 cup- Black Chick pea (cooked)
Salt
1/2 tsp-Jaggery (optional)
For Masala:
1 small cup - Fresh grated coconut
1tsp- Coriander seeds
1/2tsp- Cumin
1 tsp-Urad dal
1/2 tsp-Methi/ fenugreek seed
3-4- Dry red chillies
For Seasoning:
1-2 table spoon-Coconut oil
1 tsp- Mustard
1spring -Curry leaves

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Steps

30 min

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.