Tendli ani Chane sukke | Chickpeas with Tindora

Ingredients:

Kabuli chana (soaked overnight)

tindora - 1/2 kg (cut widthwise)

curry leaves  

mustard seeds - 1/2 tsp

oil - 2 tsp

onions - 2 (medium sized)

jaggery (gud) - 2 tbspn

turmeric powder - 1/2 tsp

chilli powder - 1/2 tsp

coconut grated - 1/2 cup

sambar powder - tbspn

salt for taste

Method:
Pressure cook the kabuli chana 2 whistles with little salt. Drain the water from kabli chana.  Cook tindoora with little water and salt.  

In a kadai add oil, after 2 minutes add mustard seeds. When seeds starts spluttering add curry leaves, garlic cloves. after 30 sec add onions and fry them until they turn red. 

Add grated coconut, red chillip powder, sambar powder, jaggery and fry few minutes. Now add drained kabuli chana and tindoora and little salt.

cook it for few minutes and take off from the gas.