Put coriander seeds, cumin seeds and mustard seeds into a hand grinder and grind finely.
Heat a large frying pan at low flame and add coconut oil and add finely sliced onion and stir about 1 minute.
Once onion start to release the water add sea salt,chili and curry leaves and stir about another minute.
Add garlic and ginger and stir another 2 minutes.
Break the dry chili into two half and add it to the pan and add the freshly grounded spices (coriander,cumin and mustard) and stir about a minute.
Add turmeric and chili powder then mix and stir for about 2 minutes.
Now add tomato ketchup, tomato puree and chickpea and mix all together and stir about a minute.
Finally add coconut milk and stir and mix about 1 minute.