Soak Dried Chickpeas overnight, then drain and boil them in fresh water until tender. Drain and set aside.
2
Wash and trim the Tindora, then quarter each lengthwise.
3
For the sukka masala, dry roast Byadagi Red Chilies, Guntur Red Chilies, Coriander Seeds, Cumin Seeds, and Black Peppercorns in a pan over medium heat until fragrant. Let them cool.
