In kadhai/wok heat oil splutter the mustard. Add the jeera and let them sizzle.
Fry the ginger and garlic till the raw smell goes away.
Fry the green chillies and onions till the onions become transparent.
Add the tomatoes and cook till the tomatoes are soft.
Add all the powders and mix well.
Add the fried muthia and water.
Simmer for 4-5 minutes the Muthia will soak up gravy.
Sit in the chopped coriander leaves and serve.
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