Peel kathal, diced it, wash it, add in a pressure cooker. In goes chana dal, tejpatta, bari elaichi, laung, black pepper, dalchini, javitri & choti elaichi. Add in dry red chilli, 1/2 tsp salt & desi ghee. Add 1 cup water, place the lid, give 6 whistles on high flame. Turn off the flame, allow it to depressurise naturally. Open the lid, transfer it to a bowl, discard bari elaichi, laung, javitri & tejpatta & water too. Cool it, grind it to a fine paste, keep aside.

Take a wok or pan, add oil, heat it. In goes onion & green chilli, saute it until light brown.

In goes lil salt, haldi powder, red chilli powder & dhania powder, mix it well. Again add lil water to avoid burning. Cook it covered on low flame until oil has oozed out. Open the lid, increase the flame, add garam masala powder, mix it well.

Now add kathal paste & lil desi ghee, mix it well.

Moderate the flame, add dhania patta & lightly dry roasted besan, mix it well. In goes kewra water. Stir fry it until a lil dry.