In a heavy bottom pan heat oil, add mustard seeds, cumin seeds and pinch of asafoetida. Then add garlic paste and mix well, saute for a while. In curd, add oi red chilli powder, pinch cumin and coriander powder, and turmeric powder, salt. Mix well, add to tempering, add glass of water and simmer for a min, then add gram flour and mix with whisker, to avoid lumps, turn off heat, let it cover and set for 5 min. Grease plate and spread evenly, wait for 5 min then cut into pieces

Heat oil in same pan, add mustard seeds, cumin, red chilli, clove and asafoetida. Add chopped onion and cook till light brown. And add garlic paste and cook for a while.

Add cutted vadi, and add remaining dry spices, and garam masala. Mix well and saute for a min. Add pinch of chilli powder, cumin and coriander powder and salt and mix well.

Add into vadi, add 2 times of water and simmer for 4-5 min on low heat.