Fugad is another name in Konkani language for this preparation involves tempering of ingredients such as mustard, curry leaves, onions and garlic before adding the main ingredient and also includes the addition of grated coconut. The Fugad or Sukke is a cousin of the Keralian vegetarian Thoran. It is a good accompaniment with hot drinks too.
1. Pressure cook soaked chana along with minced onion, minced tomato, salt and sufficient water to cover the chana. Cook till chanas are soft and not mushy.
2. Add all the spice powders and bring to a boil.
3. When the gravy is almost drying add the freshly grated coconut. Turn off the heat.
4. Heat oil in a large wok; add mustard seeds and allow it to splutter.
5. When they splutter add crushed garlic and curry leaves. Fry till garlic lightly brown.
6. Add the chanas from the cooker into the kadai.
7. Add the tamarind pulp and let the chanas simmer for another 5 minutes.
8. Add the jaggery, mix well.
9. Serve hot with rice or roti.
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