Rinse 1 cup of garbanzo beans couple of times in water. Soak it overnight or minimum of 8 hrs in 2 cups of water. Once soaked, drain the soaked water and pressure cook it with 2 1/2 cups of water and 1/2 tsp salt for 3 whistles in medium flame. Allow the pressure to release completely and open the lid. Drain the water and keep the cooked garbanzo beans aside.
When garbanzo beans is cooking wash ivy gourd with water. Pat dry with clean kitchen towel. Cut the tips and cut them vertically to 4 pieces.
In a cooking pan, cook ivy gourd with salt and little water till it is done and switch off the stove. Do not over cook them. Keep it aside.
In a pan dry roast all the spices for 1-2 minutes. Starting with byadgi red chillies, coriander seeds, cumin seeds and fenugreek seeds.
Take all the roasted spices along with grated coconut, turmeric powder, garlic, tamarind in a mixer/grinder. Grind it to a coarse paste adding little water.
In a pan heat 1 tbsp oil in medium flame. To this add mustard seeds as they splutter add onion, curry leaves and asafoetida. Fry till onion turns translucent.
Now add ground paste and fry till raw smell goes off.
Add salt, jaggery and mix well.
Now add cooked garbanzo beans, ivy gourd and mix well. Cook this for 5 mins. If you find it very dry add little water.
Serve this as a side with rice, dosa or chapati.