Thoroughly wash and clean the black chickpeas. Boil them with salt until done. Drain and keep aside.
For dry roasting, saute the grated coconut in oil with coriander seeds, curry leaves, garlic, dry chillies and shallots.
When the grated coconut turns golden brown in colour, remove it from the fire and make it into a fine paste.
For the gravy, heat oil in a pan. Add the mustard seeds and let them crackle. Toss in the curry leaves and red chillies and stir. Add and saute chopped onions, ginger and green chillies.
When the onion turns light brown in colour, add turmeric, coriander and chilli powders.
Saute and add the roasted paste of coconut with mixed vegetables.
Allow the vegetables to cook before adding the boiled chickpeas.
Continue to cook for a few minutes. Stir in the coconut milk.
Stir in the pepper and fennel powders. Serve hot with Chilli Coconut Rice.