Tendli Chana

In Mangalorean cuisine you will find unique combinations of vegetables, lentils or pulses which when cooked together give delicious results. This recipe is one such combination where ivy gourd or tendli or tindora is cooked with brown chana. Cooked with sambhar masala, onion, garlic and fresh coconut this dish is irresistible.

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Tendli Chana

Main ingredients Ivy gourd (tendli), Brown chana, Garlic, Onion, Scraped fresh coconut, Sambhar masala, Curry leaves, Asafoetida, Turmeric powder, Jaggery
Cuisine Mangalorean
Course Main course vegetarian
Prep time 6-8 hours
Cook time 30-35 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Vegetarian


  • 250 grams ivy gourd (tendli), vertically quartered
  • 1½ cups soaked overnight and boiled brown chickpeas (chana)
  • 8-10 garlic cloves
  • 1 medium onion, sliced
  • ½ cup scraped fresh coconut + for garnish
  • 1 tablespoon sambhar masala
  • Salt to taste
  • 2 tablespoons oil
  • 6-8 curry leaves
  • ¼ teaspoon asafoetida (hing)
  • ¾ teaspoon turmeric powder
  • 1 teaspoon chopped jaggery


  1. Coarsely crush the garlic cloves.
  2. Take onion slices in a bowl, add coconut, crushed garlic, sambhar masala and salt and mix, mashing lightly with your hand.  
  3. Heat oil in an earthen vessel. Add curry leaves, asafoetida and turmeric powder and mix well.
  4. Add the tendli and sauté for 1-2 minutes. Add ¼ cup water, mix and continue to cook for 6-7 minutes or till the tendli is ¾ cooked. 
  5. Add the boiled chana and mix well. Cook for 2-3 minutes.
  6. Add salt and mix till well combined. Add the onion-coconut mixture and sauté for 1-2 minutes.
  7. Add jaggery and mix. Add ¼ cup water, mix, cover and cook on low heat for 12-15 minutes. 
  8. Serve hot garnished with coconut.