firstly, in a thick bottomed pan, heat a tsp of oil.

roast coriander seeds, cumin, methi seeds, black pepper, curry leaves and red chili.

also add 1 cup of coconut and continue to roast for a minute. keep aside.

further, add a tsp of oil along with onions and garlic.

saute till brown spots appear on them.

transfer to the same blender and add tamarind and water as required.

blend to smooth paste.

furthermore, in a kadai boil suran for 5 minutes with water, salt and turmeric.

add pressure cooked chickpea, and prepared masala paste.

mix well and cover and simmer for 15 minutes.

prepare the tempering and pour over prepared ghasi.

finally, mix and serve the ghasi along with rice waffers, rotti, poori or with plain steamed rice.