Soak the chickpeas overnight, then pressure cook the chickpeas and keep aside
Grind both grated coconut and pearl onions to a fine paste.
Heat enough oil in a pan, add the mustard seeds, curry leaves and fenugreek seeds and splutter
Add the chopped onion, garlic cloves and chopped tomatoes and cook until the onions turn translucent, mix the chilli powder, coriander powder and grounded paste to the tamarind extract and pour the tamarind juice to the vegetables.
When it starts boiling add the cooked chick peas to the gravy and simmer
Once the oil starts to separate from the gravy, remove from stove
Recipe courtesy: Priya Easy N Tasty Recipes
Bawarchi of the Week
Sushmita Pandit loves exploring Indian recipes and aims to promote the cuisine of Jharkhand, the region she grew up in