Pressure cook soaked black chickpeas in 2 cups of water for 3 to 4 whistles. Or directly use canned chickpeas.
In the meantime, start roasting the whole spices. For this, dry roast sesame seeds in LOW HEAT until it turns aromatic and nutty. Then, keep them aside. Next, add in a tsp of oil and roast cinnamom stick, clove. Let them release their flavours and then add in chana & urad dal. Once they turn slightly brown, add in the coriander seeds and dry red chillies. Let them also turn aromatic. Switch off the heat and add in coconut and saute for a few minutes. Transfer this onto a plate and let it cool completely.
Once the spices are cooled down, add in some cold water and blend to a smooth or slightly coarse paste.
Next, take a wide pan and heat 2 tsps oil. Add in mustard seeds and let them crackle, put in urad dal, chana dal, turmeric, asafoetida and curry leaves. Let the lentils turn slightly golden in colour.
Now add in the chopped tindora / ivy gourd and sprinkle some salt to speeden up cooking. Add very little water and cook this covered until they are soft but firm (do not overcook).
Once tindora is cooked completely, add the ground coconut paste, mix well. Add in the cooked black chickpeas. Mix everything well, season with more salt if required. Add 0.5 cup water and let this cook for about 5 mins.
In the meantime soak a small marble sized tamarind in water and squeeze out the juice. Add this along with a small piece of jaggery to the pan and let everything cook well for another 5 minutes. Add in more water if required.
Finish off with coriander leaves and serve this as a side-dish with chapathi or rice.