To start making the Mangalorean Type Sonay Sukhe, soak the chickpeas in water for no less than 8 hours or in a single day.
Stress prepare dinner the chickpeas with water in order that it’s totally immersed and prepare dinner until finished. This may take about 25 minutes. As soon as finished change off the warmth and go away it to relaxation, the strain will probably be launched by itself. Drain the water away and hold the chickpeas apart.
In a small pan; roast the substances for the Bafat powder together with byadagi purple chillies, coriander seeds, cumin seeds, entire black peppercorns, turmeric powder till you get roasted aroma from the coriander seeds. Flip off the warmth, cool and grind right into a positive powder.
Warmth a kadai with oil, add mustard seeds and permit it to crackle, add curry leaves and wait for five seconds.
Add the chopped onions, grated coconut and garlic, sauté until the onions are brown. Add bafat powder combine to the sautéed onions and blend effectively.
As soon as the spice powder is added, add the cooked chickpea together with the tamarind water and hold sautéing until the water is evaporated and you’ll get a dry dish. Examine the salt and seasonings and alter to fit your style.