This is one of the traditional dish usually served at the pre-wedding ritual called "Bikrencheam Jevonn" (beggars food) and other specific occasions in Goa. Prepared with tendli (ivy gourd), black chanas, a blend of spices and coconut. Aromatic, flavourful, amazingly delicious with the bite from the tendli and chanas along with the sweetness from the coconut. A perfect side to rice, fish or meat curry. Also, can be savoured with chapati or bread.
The Mangalorean community too have a similar combination called Kadle Manoli where "kadle" refers to black chanas and "manoli" is tendli or ivy gourd. The two main ingredients cooked together with a mixture of roasted spices and coconut.
A tropical vine, tendli or ivy gourd is known by different names like baby watermelon, little gourd, gentlemen’s toes, tindora, scarlet gourd, Thai spinach, etc. Select young immature fruits that are smooth, firm and bright green in colour. The interior should be white with tender small seeds. Avoid matured ones that are ripe with a red hue. They are soft, lack crispiness and have a sweet fruity flavour.
Tendli or ivy gourd is a good source of protein and fibre. Regulates blood sugar levels and improves metabolism. Rich in potassium and improves heart health. Prevents kidney stones and cancer. Presence of antioxidants is beneficial for the nervous system. The fruit is also used in preparing traditional medicines for treating several diseases and infections. In fact, each part of the ivy gourd plant has several health benefits; the roots, plant, leaves and fruits.
The Mangalorean community too have a similar combination called Kadle Manoli where "kadle" refers to black chanas and "manoli" is tendli or ivy gourd. The two main ingredients cooked together with a mixture of roasted spices and coconut.
A tropical vine, tendli or ivy gourd is known by different names like baby watermelon, little gourd, gentlemen’s toes, tindora, scarlet gourd, Thai spinach, etc. Select young immature fruits that are smooth, firm and bright green in colour. The interior should be white with tender small seeds. Avoid matured ones that are ripe with a red hue. They are soft, lack crispiness and have a sweet fruity flavour.
Tendli or ivy gourd is a good source of protein and fibre. Regulates blood sugar levels and improves metabolism. Rich in potassium and improves heart health. Prevents kidney stones and cancer. Presence of antioxidants is beneficial for the nervous system. The fruit is also used in preparing traditional medicines for treating several diseases and infections. In fact, each part of the ivy gourd plant has several health benefits; the roots, plant, leaves and fruits.
Melgor (Tendli With Black Chickpeas)
(Serves 6 or 8)
Ingredients:
1/2 kg tendli
1 cup black chickpeas
1 large onion (chopped)
1 large tomato
2 long green chillies (slit)
1 sprig of curry leaves
1/2 cup coconut (lightly roast to mix in at the end)
1 tablespoon sugarcane jaggery
2 tablespoons oil
salt
Dry roast and grind to a fine paste with some water
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon fennel seeds
4 dried medium-sized red chillies
1 cinnamom stick
5 cloves
3 green cardamoms
10 black peppercorns
a small piece of nutmeg
5 petals of star anise
4 large cloves of garlic (chopped)
1/2-inch ginger (grated)
1 medium onion
1/2 teaspoon turmeric powder (do not roast)
a small piece of tamarind (do not roast)
Method:
Clean, wash and soak chickpeas overnight. Pressure cook with some water and salt until done. Drain and set aside.
Wash the tendli, trim the ends and cut each into four lengthwise.
Heat oil in a pan, fry the curry leaves and onion until light brown. Add the tomato, once pulpy, cook the spice paste well. Rinse the blender jar with a dash of water and add to the pan. Stir in the tendli, cooked chanas, green chillies and salt. Cook on medium heat until the tendli is tender-crisp.
Finally, mix in the jaggery and coconut.
Serve hot.
(Serves 6 or 8)
Ingredients:
1/2 kg tendli
1 cup black chickpeas
1 large onion (chopped)
1 large tomato
2 long green chillies (slit)
1 sprig of curry leaves
1/2 cup coconut (lightly roast to mix in at the end)
1 tablespoon sugarcane jaggery
2 tablespoons oil
salt
Dry roast and grind to a fine paste with some water
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon fennel seeds
4 dried medium-sized red chillies
1 cinnamom stick
5 cloves
3 green cardamoms
10 black peppercorns
a small piece of nutmeg
5 petals of star anise
4 large cloves of garlic (chopped)
1/2-inch ginger (grated)
1 medium onion
1/2 teaspoon turmeric powder (do not roast)
a small piece of tamarind (do not roast)
Method:
Clean, wash and soak chickpeas overnight. Pressure cook with some water and salt until done. Drain and set aside.
Wash the tendli, trim the ends and cut each into four lengthwise.
Heat oil in a pan, fry the curry leaves and onion until light brown. Add the tomato, once pulpy, cook the spice paste well. Rinse the blender jar with a dash of water and add to the pan. Stir in the tendli, cooked chanas, green chillies and salt. Cook on medium heat until the tendli is tender-crisp.
Finally, mix in the jaggery and coconut.
Serve hot.