Wash and cut the field marrow in quarters. Scrape off the pith and seeds ('girope' in Konkani) and cut into medium sized cubes. Keep aside.

Heat a skillet/tawa and dry roast the horsegram for a few minutes on a low heat till you get a nice aroma. Take care not to burn it. Remove, allow to cool and then coarsely pound till they are broken lightly. This is an optional step.

Transfer the horsegram into a pressure cooker. Add 4 cups of water and salt to taste and pressure cook for about 5-6 whistles. Remove from heat and let the cooker cool down. Open and check if it is tender, if not, place it on the heat again and let it cook for another 2 whistles.

When the horsegram is cooked, you can remove 2-3 tablespoons aside on a small plate and spread it out to cool - we need to grind this as it will give some texture and thickness to an otherwise watery gravy. When it is cool enough, grind to a smooth paste. Again this is an optional step.

To the cooked horsegram add the chunks of field marrow and cook till tender. You can also cook it under pressure but be careful to remove the cooker from the heat as soon as one whistle goes off or else the the field marrow will overcook.

When the field marrow is cooked add the ground masala and a little extra water if required (about 1/2 cup), adjust the salt to taste. Add some more tamarind juice if required and bring the mixture to a boil.

Add the ground horsegram (step#4) to the curry and simmer for a minute. Remove the pan from heat.

In smaller pan heat the coconut oil for tempering. Add the crushed garlic and the curry leaves and toss them around for a few seconds. Pour this into the curry and cover the pan immediately.

Serve hot with rice