Cut each of the gurada in four parts, so they are smaller

Chop onion and tomatoes

Cut the leaves of mint and coriander into small thin pieces, pee and slices the ginger and chop the green chillis

In a large bowl boil guraday add 2 tablespoon oil and ginger, garlic paste

When the gurdas are done, pour the remaining water in a large pan and add chopped tomatoes and onions, cook them with all the remaining masalas

Cut the ginger in thin slices add guraday in the gravy and cook on low flame for 20 minutes until the oil separate completely, garnish with ginger green, chill, mint and coriander