Kadale manoli ( Manglorean style Ivy gourd and black chickpeas bhaji)

Kadale Manoli is a very traditional Manglorean dish, mostly served during occasions. Kadale, is the Tulu word for black chickpeas ( kala chana in Hindi) and Manoli is Ivy gourd ( tendli/tindora). This interesting dish with it’s combination of legume and vegetable, prepared in a coarse coconut based dry gravy is amazingly delicious!

I’ve had it several times, and all the times it was at my Aunt Carol’s parties! She actually loves this dish alotttttt! So it’s regular feature in most of her parties. I loved it the first time I had it, it has coconut and spices and is a little sweet and tangy, a dish that is bursting with all sorts of sumptuous flavors! It is such a humble dish, in all it’s simplicity. No fancy or rich ingredients go into this dish really, but it is downright comforting, nourishing and tasty. Manglorean and Goan cuisine, have a lot of common dishes and ingredients, with very little variation. Apparently there is Goan version of this dish too, which I was unaware of, until I came across a post on a Goan foodie group. I asked my mum in law about it, and was amazed to know that she does in fact prepare it. So I hope to share that version too!

My Aunt shared this site from where she learnt to prepare it, I’ve adapted the following recipe from the same source, but have added tamarind and jaggery, because the taste that I remember of this dish also had the sweet and tangy flavors going on! You may skip these if you aren’t a fan of sweet and tangy, but it adds a little something to this dish!

Ingredients:- Measuring cup used, 1 Cup= 250 ml

1/2 pound Ivy gourd /Tindora/Tendli

1/2 cup kala chana / black chicpeas

1/2 cup grated coconut

1/2 chopped onions

1 teaspoon cumin seeds

2 teaspoon roasted coriander seeds

1/4 teaspoon turmeric powder

1/4 teaspoon mustard seeds

1/2 teaspoon chopped ginger

2 cloves of chopped garlic

3 whole kashmiri red chill

1 tablespoon jaggery

1 teaspoon tamarind pulp

chopped cilantro

Salt to taste

Oil, as required

For tempering-
1/4 cup finely chopped onion

1/2 teaspoon mustard

Pinch of asafoetida (hing)

Few curry leaves

1-2 cloves garlic, crushed


1.Pressure cook the chana with little salt for about 2-3 whistles. Drain the excess water and keep it aside.

2. Wash, clean and cut each tendli vertically.

3. Coarsely blend red chilly, coriander seeds, cumin seeds, mustard seeds, turmeric powder, few curry leaves, chopped onion, ginger and garlic into the mixer adding very little water. Then add the grated coconut and pulse 2-3 times (Do not make a paste of the coconut, it should be coarse). Set the masala aside.

4. Now heat 2 tablespoons of oil in a kadai/ heavy botommed pan and add hing, mustard seeds, crushed garlic and remaining curry leaves.

5. Add the chopped onions and fry until translucent.

6.  Now add the ground masala and salt and stir fry for 2-3 minutes.

7. Next add the jagery, tamarind pulp and tendli, mix well and cook covered on medium heat till it is soft and fully cooked.

8. Now add the boiled chana, mix and cook for another minute before you switch off the heat. Garnish it with chopped cilantro.Serve hot with dal rice/sambar rice or any flatbread.

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  1. srividhya says:

    I just soaked black channa this morning to prepare this recipe. This is one of the staple in our household. We love it.Yet to post in my blog. I mix it with rice and call this is kadale manoli bhaat. 😉 Lovely clicks. Super awesome.

  2. Loretta says:

    Is ivy gourd tendli Freda? Love it, especially with the jaggery and the tamarind? I could eat a bowl full with chapatis or parathas – it looks gorgeous! Is there a Goan foodie group? Great presentation as always.

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