Add byadgi chilies, coriander seeds, cumin seeds, black peppercorns, and methi seeds.
Roast it till it turns aromatic - It will take about a minute. Let it cool for about 10 minutes. Grind it to a fine powder.
Putting the dish together
Heat the oil in a medium-sized pan over medium heat and add mustard seeds to it.
When the mustard starts to sputter, add kadipatta along with urad dal.
Let it fry for around 20 seconds and then add onions along with garlic and salt. Fry them till they are translucent.
Add the chopped suran, along with a cup of water and mix well. Cover and cook over medium heat for about 10-15 minutes or until the suran is cooked through. Stir once or twice to make ensure even cooking.
Drain the chickpeas and add them to the pan and mix well.
Add grated coconut, mixed with chili powder, Kundapur masala powder or the prepared spice mix, jaggery and turmeric powder to the pan and fry for 2-3 minutes.
Simmer it for 5 minutes and take it off heat. Serve hot with rice and a curry of your choice.
If using fresh suran, peel the skin first and rinse it properly. Once chopped, soak it in water for about 10-15 minutes. This prevents the suran from turning black and also prevents itchiness of throat.
I always buy frozen suran from the Indian store. When using frozen kinds, use them without thawing.
Instead of making the spice powder from scratch every time I make Mangalorean food, I prefer making a big batch of Kundapur masala and use it when needed. For instance, in this recipe, I used 2 tablespoons of premade Kundapur masala.
Pressure cooking suran often leads to overcooking them. Stir-fry it instead to retain its shape and crunch.