Ivy Gourd White Chana Curry
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Ivy Gourd (Kovakkai) White Chana Curry

A simple yet versatile recipe for an awesome ivy gourd (tindora) white chana curry, the concept of which can be applied to make many other OPOS dishes.

Course Main Course
Cuisine Indian
Keyword Ivy Gourd, Kabuli Chana, Kovakkai, OPOS, White Chana
Cook Time 20 minutes
Total Time 20 minutes
Servings 4 people
Author Senthil Sadasivam

Ingredients

To pressure cook

  • 1 lb Ivy gourd thick slices
  • 1 cup White chana soaked overnight
  • 1 cup Onion chopped
  • 1 cup Tomato chopped
  • 2 Green chilies chopped
  • 4 Garlic cloves
  • 1 tbsp Sambar powder
  • 1 tsp Turmeric powder
  • 1 tsp Hing
  • 1 tbsp Oil
  • Salt
  • Tamarind to taste

For tadka

  • 1/2 tbsp Mustard seeds
  • 1 tbsp Chana dal
  • 2 Red chilies
  • 2 sprigs Curry leaves

To garnish

  • 1/4 cup Coriander leaves chopped

Instructions

  1. Wash and cut the ivy gourd (tindora) to thick slices (like one third of an inch thick). Add soaked white chana dal and all other ingredients listed under items to pressure cook. Add enough water till the contents submerge, mix them well and pressure cook for 3 or 4 whistles. Wait till the pressure releases naturally. Check if the vegetable and the chana has cooked to softer consistency, if not continue cooking for one or two more whistles.

  2. Do the tadka separately and mix it well with the curry and let it cook for another 3 or 4 mins.

  3. Garnish with chopped coriander leaves and serve with hot rice.