Ivy Gourd Curry - ತೊಂಡೆಕಾಯಿ ಪಲ್ಯ

This is a recipe popular in and around Mangalore and it includes chickpeas!

Preparation time: 30-40 minutes

Serves: 2 people

You will need:

1. Ivy Gourd  - ತೊಂಡೆಕಾಯಿ- 200 gms - diced into 1/2 inch pieces
2. Green peas - 1 cup
3. Chickpeas - 1 cup - boiled
4. Coconut (dry/wet) - 1 cup
5. Red chillies - 4-5 nos.
6. Mustard seeds - 1 tspn
7. Tamarind paste - 1 tbsp
8. Turmeric powder - 1/2 tspn
9. Asafoetida / Hing - 1 pinch
10. Cooking Oil - 1 tbsp
11. Salt

To grind:

• Grind the ingredients (nos. 4-7) in a blender to a smooth paste and keep it aside.

To cook:

1. Heat Oil in a skillet. Add mustard seeds, hing and turmeric powder.
2. Once the mustard seeds start popping, add the diced ivy gourd pieces. 
3. Saute this for about 15 minutes or until the ivy gourd becomes tender
4. Once cooked, add green peas (fresh or frozen) and the cooked chick peas and stir for 2 minutes. 
5. To this add the above ground paste and salt according to taste.
6. Mix well and Serve hot.

Ivy Gourd Curry

Ideal with hot chapatis or rice!

Chickpeas Spinach Curry - ಕಾಲು ಸಪ್ಪು ಪಲ್ಯ

A simple and easy to prepare dish that combines two of my favorite ingredients - chickpeas and spinach! 

Preparation time: 30 minutes

Serves: 2-3 people

You will need:

1. Chickpeas - 2 cups 
2. Spinach - 1 bunch - chopped
3. Onions - 1 no. - chopped
4. Garlic - 2 cloves - diced
5. Yogurt - 2 tbsp 
6. Garam Masala
7. Dhaniya/Coriander powder
8. Cooking Oil (Use olive oil for extra flavour)
9. Salt 

To cook:

• Soak chickpeas overnight and pressure cook them with some salt. You could also use canned chickpeas otherwise
• Cook the chopped spinach in water for about 5 min and keep it aside
• Heat oil in a skillet and add chopped onions and garlic and saute until brown
• Add garam masala, dhaniya powder and salt and mix well
• To this, add yogurt, spinach and cooked chickpeas
• Add some water to get a gravy like consistency
• Serve hot with Rice or Chapatis

Chickpeas Spinach Curry