Set the same saucepan over flame. Add the sesame oil and let it get hot. Once the oil is hot, add the mustard seeds, fenugreek seeds. Wait until the mustard seeds splutter and the fenugreek seeds turn golden brown.
Quickly add the curry leaves, followed by the shallots. Sauté until the shallots turn translucent. Add the garlic and sauté till it begins to brown a bit.
Now add the tomatoes, followed by the salt. Sauté until it is nice and mushy. Add the chopped brinjals and sauté until it gets roasted a bit, for a few minutes.
Next add the ground shallot-coconut paste, asafoetida powder, fennel seed powder, turmeric powder, and sambar powder. Mix it all thoroughly.
Trasnfer the cooked chickpeas to the saucepan. Add the tamarind paste and the water. Stir it well and cover the saucepan. Cook it for 15 minutes until the flavors come together. Keep an eye and stir often to avoid scorching.
Turn off the heat and transfer it to another bowl before you serve with hot rice!