Thursday, 5 May 2011

Spicy Tindora channa bhaji Mangalorean style

Kadla Manoli / Tindora channa is a traditional Mangalorean dish. This is usually made on a special occasions.


1/2 pound Tindora or Tendli
1/2 cup black channa / black chic pea
1/2 cup grated coconut
1/2 onion chopped
1 tsp cumin seeds
2 tsp roasted coriander seeds
1/4 tsp turmeric powder
1/4 mustard seeds
1/2 tsp chopped ginger
2 cloves of chopped garlic
3 whole kashmiri red chill
chopped cilantro
Salt to taste

For tempering
1/4 finely chopped onion
1/2 tsp mustard
pinch hing
few curry leaves
crushed garlic


Boil channa in a pressure cooker with little salt and take 2 whistles. Drain the excess water and keep it aside.
Wash, clean and cut each tindora vertically. 
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. Onces you coarsely blend all the masala add the grated coconut and run the mixer just one more time (make sure not to make a paste of coconut). Remove the masala in a plate and keep it aside.
Now heat 2-3 tbsp of oil in a kadai and add hing, mustard seeds, crushed garlic and remaining curry leaves. Add the chopped onions and fry for few minutes. Now add the masala and salt and fry for 2-3 minutes.After you fry the masala add tindoras and cook on a medium flame till the tindoras are soft and fully cooked. Now add the boiled channas and mix nicely and cook for a 1min before you switch off the heat. Garnish it with chopped cilantro. 

Serve hot with dal rice / sambar rice!!

1 comment:

  1. Hi Savina,

    I tried this recipe last Sunday. It was great. Just 2 days back, we had kala chana curry. So I made this subzi without kala chana. I didn't have fresh coconut. So I roasted desiccated coconut before blending with other spices.
    Thank you for sharing.