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Ivy gourd and chick pea Dry curry:
Ivy gourd and chick pea Dry curry:

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We hope you got benefit from reading it, now let’s go back to ivy gourd and chick pea dry curry: recipe. You can have ivy gourd and chick pea dry curry: using 15 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to cook Ivy gourd and chick pea Dry curry::
  1. Use 1/4-1/2 kg -Ivy gourd (chopped)
  2. Provide 1 cup - Black Chick pea (cooked)
  3. Take Salt
  4. Use 1/2 tsp -Jaggery (optional)
  5. Get For Masala:
  6. Use 1 small cup - Fresh grated coconut
  7. You need 1tsp- Coriander seeds
  8. Take 1/2tsp- Cumin
  9. Take 1 tsp -Urad dal
  10. Prepare 1/2 tsp -Methi/ fenugreek seed
  11. Use 3-4 - Dry red chillies
  12. Take For Seasoning:
  13. Take 1-2 table spoon -Coconut oil
  14. You need 1 tsp - Mustard
  15. Prepare 1 spring -Curry leaves
Instructions to make Ivy gourd and chick pea Dry curry::
  1. For dry masala: -Heat little oil, fry methi seeds until it is light brown, add remaining ingredients, coriander, cumin, urad dal, red chillies, and fry nicely. - - -Take one mixer jar, put roasted masala, make a powder, and add coconut into it and whip couple of times to get dry coarse powder.
  2. For subzi: - -Take one kadai, put coconut oil, when it is hot, splutter mustard seeds, add curry leaves,add ground masala and fry for a while. - - -Now add cooked chickpea and ivy gourd mix well, check for the salt and adjust.
  3. Cook this until it becomes like a mass and veggies are coated well with the masala. - - -Serve this as a side dish with hot rice.

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