Clean and cut the ash gaurd in cubes
Heat oil in a pan add red chili and curry leaves abd ket it change its colour
Now add hing and panch phoran and let it crackle
Then add cubed ash gaurd and dry spices and saute and cook for 4 to 5mins
Now add water and boiled Kala chana and let it cook completely
At this point add tamarind pulp and jaggery. Try it abd adjust accordingly
At last add scraped coconut to it.
Serve hot with rice