Method:

Sieve gram flour as there is no lumps in it. Grease a plate with oil and keep ready. Soak tamarind in lukewarm water, Squeeze, remove the waste  from it and keep the tamarind juice ready.

Rinse coriander, green chilies, add it in a mixer jar grind with garlic and salt to a coarse paste without adding water.

Heat a pan by adding oil in it, when it is hot add mustard seeds, allow it to sizzle, add cumin when it starts to splutter add chopped curry leaves, add chopped onion, fry until translucent.

Add grounded paste, saute until the raw smell evaporates from it,

Add turmeric, jaggery and tamarind juice juice into it.

Add water bring it to boil, when it begins to boil check the salt, add if necessary.

Add sieved gram flour with your left hand and keep stirring in your right hand as there is no lumps in it.

Turn the heat to low and keep stirring until the mixture leaves the sides of the pan and the gram flour mixture gets a shiny texture.

Turn off the heat and transfer the mixture to greased plate and spread the mixture evenly with a greased spatula.

Garnish it with roasted sesame, copra and chopped coriander, tap it gently so it sticks properly on jhunka. Cut the mixture into square or diamond shapes once the mixture cools.

Enjoy as a side dish with Jowar roti/Jolada rotti or as a side dish for sambar rice, or Enjoy as a evening snack with a cup of tea or coffee.

Note –

Another method – You can mix gram flour with water, make a paste as there is no lumps in it and add to onion mixture and cook until it is done.

For flavor you can add ginger or garlic while grinding.

You can also dry fry gram flour /besan, and use in preparation.