Pressure cook chickpeas till they are 3/4th done. [ Takes my cooker around 3 whistles]
Wait till the cooker cools down to open the lid. Add the cut tindora and pressure cook again. Switch off the gas just before the vent goes off. Drain off excess water using a colander.
Heat the oil in a medium-sized pan over medium heat and add mustard seeds to it. When they start spluttering, add kadipatta along with urad dal. Let it fry for around 20 seconds and then add onions and fry them till they are translucent.
Add grated coconut, mixed with chili powder, Mangalorean curry powder, jaggery and turmeric powder to the pan and fry for 2-3 minutes.
Add the boiled chickpeas and tendli along with salt to the pan and mix well (Make sure to do it gently without squishing the tendli)
Simmer it for 5 minutes and take it off heat and serve hot.