• Soak the black chana for 8 hours or overnight (or 1 hour in hot boiling water)

For pressure cooking:

• Take soaked black chana into the pressure cooker, pressure cook for 6 whistles
• After pressure is released, just open the lid, and keep it aside for later use.

For roasting and grinding:

• Heat 1 tbsp of oil, saute chopped 1 onion, and 3 garlic well, or until it turns slightly brown.
• and then add 1 tomato chopped, saute it until it becomes mushy.
• Let this mixture cool well. after it got cooled down well, transfer this mixture into a blender jar
• Add 1 tbsp of coriander powder and 3 tsp of Kashmiri red chilly powder, ½ tsp of turmeric powder, 1 cup of coconut shred
• Blend well into a smooth paste and keep it aside.

For making curry:

• Heat 2 tbsp of oil, splutter ½ tsp of mustard seeds, 1 dry chilly chopped
• Next, add chopped brinjal, saute it for 5 minutes
• Now pour in 1 cup of tamarind extract and boil it for 2 minutes
• And then add the ground masala and boiled black chana / black chickpea. Mix well, and add ½ cup of water
• cover it with a lid, boil it on low flame for 5 minutes, now curry is ready