Preheat oven to 325 degrees. Lightly grease a 9X15 inch pan. Combine the first four ingredients in a large mixing bowl. Add vanilla, honey, and brown sugar. Beat with an electric mixer. Batter will be very thick and will not appear to hold together well. Using a wooden spoon stir in remaining ingredients until well combined.
Press dough into prepared pan. Bake 20-25 minutes until golden brown. Cool in pan 10 minutes. Cut into bars and cool completely before removing from pan.
Blend the tomatoes, serrano, and ginger to make a puree.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
Add the asafetida and cumin seeds. After the cumin seeds crack, add the gram flour and stir-fry for a minute.
Add the tomato puree, coriander powder, turmeric, red cayenne powder and cook for about 4 minutes on medium heat.
The mixture will start leaving the oil and will reduce to about half in quantity. Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.
Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat.
Add the garam masala and cilantro. Let it cook for another minute.
