Wash Bimbla 3-4 times. Cut them into very small cubes.

Grind grated coconut, along with red chilli powder and turmeric powder using little water

Using a cup of water, boil on high flame till they soften up.Add coconut paste to boiling bimbla

While curry is boiling, prepare tempering. In a pan heat oil. Add Fenugreek seeds, Chanadal, mustard seeds and Curry leaves.Cover and let the seeds crackle on low flame. Now add asafoetida and remove from gas flame.

Add jaggery in the bimbla curry then some water just to thin it out. Allowing same to boil completely 

Pour this tempering over boiling curry.

Serve hot with Parathas.