Tindora channa Sabzi

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 1 cup - tindora/thondekai, chopped
  • 1/2 cup - Kabuli channa/ chick peas, soaked in water overnight
  • 1/2 cup - grated coconut
  • 2-3 - dry red chillies (low to medium spiced)
  • 1/2 tsp - coriander seeds
  • 1/2 tsp - jeera
  • 2-3 tsp - oil
  • 1/2 tsp - mustard seeds
  • 4-5 - curry leaves
  • 1 tsp - lemon juice
  • A pinch of haldi
  • A pinch of hing
  • Salt, to taste

How to Make Tindora channa Sabzi

  • Pressure cook tindora and channa separately until they are cooked (about 2 whistles).
  • Powder the dry red chillies, jeera and coriander seeds in a mixer.
  • After they are powdered, add grated coconut and churn them further without adding water. Keep aside.
  • Heat oil in a kadai. Temper with mustard seeds, haldi, hing and curry leaves.
  • Add the masala mixture prepared in step 2 to the tadka and saute for a while.
  • Add cooked tindora and channa.
  • Add salt and mix well.
  • Remove from stove and add lemon juice.
  • Serve hot with rice or rotis