Chickpea and Ivy Gourd Stir Fry

A delicious twist inspired by my Chana Tendli Bhaji recipe —

this time, I’ve swapped the brown chana with chickpeas and skipped the coconut for a lighter, tangy version.

Perfect with chapatis and makes a great lunch box recipe for the family.

Ingredients

500 grams ivy gourd (tendli), thinly sliced

250 grams chickpeas (soaked overnight or for at least 6 hours)

4 green chillies, finely chopped

4 big tomatoes, finely chopped

¼ cup tamarind pulp

2 tsp ginger garlic paste

Salt to taste

Oil, as required

Spice Powders

1 tbsp coriander powder

1 tsp cumin powder

¼ tsp pepper powder

¼ tsp garam masala powder

¼ tsp turmeric powder

¼ tsp asafoetida powder

1/2 or a tsp of chilli powder or as per taste

Method

1. Soak the chickpeas overnight or for at least 6 hours.

2. Pressure cook the chickpeas with just enough water and a little salt.

Cook on high flame till the first whistle, then on low flame for 20–25 minutes.

Drain and set aside.

3. Heat some oil in a pan and sauté the chopped tomatoes until they turn soft and mushy.

4. Add the ivy gourd (tendli) and salt to taste, mix well, and cook until almost done.

5. Add the spice powders and ginger garlic paste, stir well to coat the vegetables evenly.

6. Toss in the cooked chickpeas, give everything a good mix.

7. Pour in 1 cup water along with the tamarind pulp.

8. Adjust seasoning and allow the mixture to cook on medium flame for 10–15 minutes,

until the flavours blend beautifully and the dish thickens slightly.

Serve hot with chapatis

Chana tendli recipe 1

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