Add the tamarind paste in water and boil for 15 minutes till 1/2 cup of water is left.
Strain the tamarind water.
Heat oil in a pan and add the curry leaves, Kashmiri red chillies and cumin seeds, and fry for 2 minutes.
Add the onions, garlic cloves, and ginger and fry for 2 minutes.
Now add the chopped green chillies and fry a few minutes.
Stir in the ground coriander seeds, ground cumin seeds, turmeric powder, and salt, and fry for 3 – 4 minutes.
Add the chopped tomatoes and simmer and then add the chickpeas along with the all spice powder, tamarind water and add sugar.
Cover and simmer for 5 – 7 minutes.
Take out in a serving dish.
Garnish with papri, fresh coriander, onions and green chillies and serve.
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