Angled Luffa Black Chickpeas Curry | Toori Chana Sabzi


Isn’t it amazing how nature’s produce is in sync with the body needs each season?

Summer produce is all about vegetables high in water to keep the body hydrated. The winter veggies are slightly warming with lower water content.  While on the other hand, the autumnal produce is a gentle transition from summer to winter.

While it is slightly sultry in Hong Kong, I am enjoying the last of these angled luffas (or as known in some parts of India toorai or jheenga) with black chickpeas. Tempered with garlic and panch foran with a dash of onions and chilies, they make for a perfect quick fix yet light and nutritious meal. Its slight sweetness makes it a favorite with kids too. And the black chickpeas are packed with protein and other nutrients which are an added advantage.

You can eat this curry with warm phulkas or even with rice. I hope you like this traditional Bihari dish. Try it for yourself. Scroll down for the full recipe.

Angled Luffa Black Chickpeas Curry

Angled Luffa-Black Chickpeas Curry (Toorai-Chana sabzi)


  • Angled luffa (toorai/jhinga), skin peeled and cubed- 2 cups
  • Medium-sized onions, sliced fine- 2
  • Garlic, chopped fine- 4
  • Black chickpeas (soaked overnight)- ½ cup
  • Dried red chilies (optional)- 2
  • Panchforan- 1 teaspoon
  • Turmeric powder-1/2 teaspoon
  • Salt-1.5 teaspoons or to taste
  • Oil-1 tablespoons


  1. Heat oil in a pressure cooker and add panchforan. Once the seeds start to splutter, add garlic and sauté for a minute on medium heat until fragrant
  2. Add sliced onions and sauté until translucent, then add the chickpeas with turmeric powder and salt and sauté for another minute
  3. Add the cubed angled luffa , mix well and put the pressure cooker lid on (no need to add water as this veggie releases a great amount of water anyway as it cooks) and increase the flame to high. Please see here for the right technique to use a pressure cooker safely (
  4. Once the pressure sets in (marked by a whistling sound of the cooker), reduce the flame to medium and let it cook for 10 minutes
  5. After 10 minutes, turn off the heat and wait for all the steam to release completely before opening the lid
  6. Turn on the heat and cook on medium-high heat stirring intermittently till most of the water evaporates and a semi-solid consistency is achieved.


Calories (per serving)- 100
Nutrition- Vitamin A/ Vitamin C/Vitamin B Complex/Iron/Magnesium/Copper/Fiber/Protein
It does wonders for your- Eyes/Skin/Type 2 Diabetes/Arthritis/Heart/Anemia/Muscles
This is “My 1pm/ 8pm Meal”


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