Chana Tendli{brown chana with ivyGourd}

The perks of being a mix of Mangalorean, East Indian, and now a hint of Goan—a fusion of flavours, traditions, and recipes that turn everyday cooking into something special.

I first learned the traditional version from my mother-in-law, and over time, I’ve created a few simpler variations—this being one of my favourite quick and easy versions.

Ingredients

500 grams ivy gourd (tendli), washed, cleaned, and sliced

200 grams brown channa (kala chana), soaked for 6 hours, drained, and pressure cooked (1 whistle on high, then 15 minutes on low or until done to your liking)

Spice Powders:

1 tsp chilli powder

½ tsp cumin powder

¼ tsp pepper powder

¼ tsp turmeric powder

¼ tsp asafoetida (hing)

1 tsp coriander powder

Other Ingredients:

2 medium onions, thinly sliced

4 green chillies, finely chopped

1 cup freshly grated coconut

¼ cup coarsely ground peanuts

Small ball of tamarind, soaked in hot water (extract pulp)

6 garlic cloves, lightly crushed

Few curry leaves

Salt to taste

¼ cup water

Oil for cooking

Method

Heat oil in a pan. Add the crushed garlic and curry leaves. Sauté until fragrant.

Add the sliced onions and cook until they turn lightly golden brown.

Add the sliced tendli and green chillies. Stir-fry and cook until the tendli is almost done.

Add all the spice powders and mix well.

Add the cooked channa and stir everything together.

Pour in the tamarind pulp, add salt to taste, and about ¼ cup water. Mix well and let it cook for a few minutes.

Add the freshly grated coconut and mix thoroughly.

Finally, add the coarsely ground peanuts and cook for another 2 minutes.

Tips

Adjust cooking time of channa depending on how soft you prefer it.

You can lightly crush the peanuts for extra texture.

This dish tastes even better after resting for a while as the flavours deepen.