Konkani Chick peas Ghashi

1 15 oz. can chick peas – drain and rinse throughly. 
1 large potato (8 oz.) – cut into cubes the size of the chick peas and boil with the chick peas in salt water until done and drain
1 can bamboo shoots, julienned
6 oz. fresh grated coconut (available frozen in Indian stores) or 3/4 cup dried unsweetened coconut revived with hot water – blend with as little water as possible until it is a very fine, thick paste, where you cannot feel the individual pieces of coconut. May take 15 minutes unless you have a special grinding bottle for your blender. Alternatively, use half a block of creamed coconut (not coconut cream!) where the job has been done for you.
 1/3 tsp hot red chile powder (cayenne) or a couple of red chiles - roast in a small pan and powder
 1/3 teaspoon coriander seeds - roast and powder
 1/4 teaspoon fengreek (methi) seeds (optional) - roast and powder
 1/2 teaspoon black mustard seeds
 8 to 10 curry leaves 
1/4 teaspoon asafetida powder ("heeng")
1 teaspoon fresh tamarind paste (available refrigerated in Indian stores)

Put the chick peas, boiled potatoes, and bamboo shoots in a pot. Add water to cover and simmer. Fry the mustard seeds in coconut oil in a small pot with a lid until they pop (the lid will keep them from flying all over the kitchen), then add the curry leaves and fry for 15 seconds. Careful! The curry leaves are moist and will make the hot oil splatter. Put them in and cover instantly. Then add the heeng, chile powder, coriander powde, and methi powder and stir. Put this "seasoning" in with the chick peas. Add the tamarind paste. (It cuts the hotness of the chile powder.) Add the coconut paste and water if needed to get a thick but liquid consistency. Simmer slowly for 15 minutes, stirring occasionally, until all the flavors are blended. Salt to taste – it will probably take a half teaspoon or a bit more. Under-salted Indian food tastes terrible.