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Channa Tendli

Updated: Feb 15

Brown Channa with ivy gourd


300 gms brown channa

150 gms tendli sliced thinly

1/2 cup fresh coconut or desiccated coconut

3 sliced onions

salt to taste

1tbsp jaggery powder

For the Masala

5 Red kashmir Chillies

1tbsp Coriander seeds

1 tsp pepper corn

1/4 tsp Fenugreek seeds

very little tamarind

8 curry leaves

1 big sliced Onion

1tbsp ginger garlic paste

roast the dry spices and curry leaves and stir fry 1 big sliced onion grind to paste with tamarind, 1/2'tsp turmeric powder and ginger garlic paste and just enough water


Pressure cook the channa with just enough water and salt to taste. Pressure Cook on high for 1 whistle then low for 20 to 25 mins.

reserve the water.

Add oil to the vessel, stir fry the sliced onions lightly, then add the tendli and allow to cook till half done.

Add the ground masala and the brown channa.

mix well.

Add just Little bit of water, 1tbsp jaggery powder,sat according to taste.

Cook for 10 mins , lastly add Coconut ,cook for 5 mins.

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