First soak chickpeas overnight

Add soaked Chana, water and salt;pressure cook for 6 whistles and simmer for 2 minutes

Add oil and roast coriander seeds, cumin seeds, pepper and red chilli

Furthermore add onion, garlic and tomato; saute till tomatoes turn slightly mushy

Add salt, turmeric powder and coconut; mix well and cool

Grind into a coarse mixture

Add water and grind into a fine puree

Add oil to a 2-liter pressure cooker and turn on the stove to medium flame

Furthermore, add mustard seeds and fennel seeds;let them splutter

Add curry leaves and mix well

Furthermore, add onion and; saute till onion turns translucent

Add ground mixture; saute for a minute

Furthermore, add cooked chickpea, water, tamarind water; brinjal, salt and chilli powder; mix well and boil

Pressure cook for 3 whistles; do natural pressure release

Boil for 2 minutes and turn off