To start making the Mangalorean Fashion Sonay Sukhe, soak the chickpeas in water for not 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 completed. This can take about 25 minutes. As soon as completed change off the warmth and go away it to relaxation, the strain will probably be launched by itself. Drain the water away and maintain the chickpeas apart.
In a small pan; roast the components for the Bafat powder together with byadagi pink chillies, coriander seeds, cumin seeds, entire black peppercorns, turmeric powder till you get a very good roasted aroma from the coriander seeds. Flip off the warmth, cool and grind right into a superb 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 maintain sautéing until the water is evaporated and you’re going to get a dry dish. Verify the salt and seasonings and regulate to fit your style.
Serve the Mangalorean Fashion Sonay Sukhe together with Kori Gassi and Neer Dosa as your sunday meal for your loved ones.
