Mangalorean classic vegetarian recipe made with Indian Ivy Gourd and Black Chickpeas
Heat oil in a large pan. Add mustard seeds. Once they have spluttered add the curry leaves and garlic flakes.
Saute them for a couple of seconds and then add the chopped onions. Saute the onions for about 5 minutes until they turn translucent and then add half of the curry powder.
If you are pressed for time, then you can pressure cook both the Kadale and Manoli separately in a cooker. The Brown chickpeas have to be cooked with water and once done, should be drained. The Manoli should be steamed only. This will save some time in the cooking process. If you are using this process then do not add any water.