Ivy gourd is the most frequently used veggie at my home. My Mom literally makes it every other day. She has experimented so many recipes with it. Naturally it’s everyone’s favourite veggie at home. So when I bumped into Freda’s Kadale Manoli post without a moment’s thought I soaked some black chickpeas and went to bed. I like to soak them overnight. If you are a person who enjoys veggies, please don’t miss this recipe.
I am very glad I tried the recipe. In the beginning I was not sure about combining ivy gourd and kala chana, but then it took me by surprise. If you have never had kadale manoli like me, then you’re in for a treat. I had it with rice, rasam and curd. Loved the entire meal.
HEAD OVER TO FREDA’S FOR THE LOVELY RECIPE! Click here for the link.
The ivy gourd took some time to cook for me, otherwise it’s not a very time consuming dish. After adding the ivy gourd you can cover the pan, simmer and leave it till it’s done, stirring occasionally.
Freda’s recipe is super detailed and very easy to follow. So there are very low possibilities that you might go wrong.
The heart of the recipe with no doubt is the masala! Very aromatic and flavourful! Follow the exact measurements of the masala mentioned by Freda to get best results. My masala didn’t turn out that red. Maybe cause I didn’t use the kashmiri variety of chillis unlike Freda.
It is a wonderful warming dish to pair up with rice! It has this beautiful coconut flavour complimented with a few more Southern spices that will soothe your palate. You can taste the coast with every bite! So if you are a fan of coconutty flavour like me, then you are reading the right recipe:) So my final verdict is- PLEASE TRY IT!!
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Also do check out the challenges for this month!
Click here for Chinese New Year Challenge.
And click here for The 5 Ingredient Challenge | February.
I love making your recipes and writing reviews for them. So please leave your link down below if you want me to try anything!