Heat 2 tbsp. oil on a heavy bottomed pan , fry mushrooms over medium flame until water absorbs and slight brown touch on mushrooms. Take them out on a plate.Now in the same pan sauté boiled chick peas until light brown . Keep them in a plate.
Again heat 1 tbsp. oil in a heavy bottomed pan over medium flame. When its about to hot add sliced onions, garlics, green chilies curry leaves , turmeric powder ,hing and red chili powder. Stirring it about few seconds, add tamarind extract along with pinch of salt.
Cook simmer when the extract is started to boil add 2 cups of water and allow it to boil.
Add charred mushrooms and chick peas. Add sugar and cook on medium flame until a thick gravy formed ,about 10 minutes. At the end sprinkle few chopped spring onions over the dish before serving on the table.Its ready to serve with hot steamed rice or rice noodles.