To start preparing the Mangaloreo Sonay Sukhe style, dip the chickpeas in the water for at least 8 hours or during the night.
Pressure cook the chickpeas with water so that it is completely immersed and cook until completion. This will take about 25 minutes. Once the heat is made and let it rest, the pressure will be released by itself. Drain the water and keep the chickpeas aside.
In a small pan; Rooming the ingredients for Bafat powder including byadagi’s red chillies, coriander seeds, cumin seeds, whole black pepper grains, turmeric powder until a good roasted aroma with coriander seeds is obtained. Turn off the heat, cool and grind in a fine powder.
Heat a Kadai with oil, add mustard seeds and let it burst, add curry leaves and wait 5 seconds.
Add the chopped onions, the grated coconut and the garlic, brown until the onions are brown. Add the Mix of Bafat powder to the sautéed onions and mix well.
Once the spice powder is added, add the cooked strain together with the tamarind water and continue jumping until the water is evaporated and you will get a dry dish. Check the salt and condiments and season to adapt to your tastes.
Serve the Mangaloreo Sonay Sukhe style together with Kori Gassi and Neer Dosa as a Sunday meal for your family.
