Keep these ingredients aside on the tawa and now roast the coconut on it for 5 minutes. In a kadhai, heat 1 tbsp oil and add the mustard seeds and 2 sprigs of curry leaves. Next, add the masala paste.
Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic.
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