Heat oil in a kadhai, add mustard seeds and cumin seeds. Once they crackle, add asafoetida, salt, curry leaves, ginger, and chili paste (or chopped chilies and grated ginger). Saute for 1/2 minute. Then add chopped galka (ridge gourd) and proceed.

Add galka and mix well. Mix in the salt and turmeric powder that was set aside with the galka. Cover and let it cook, stirring occasionally. The galka will be cooked in about 7 minutes.

While the galka is cooking, in a vessel, mix buttermilk, water, and gram flour (chana flour) together and stir well.

When the kadhi starts boiling, add the buttermilk and gram flour mixture to the kadhi and mix well. Once the mixture starts boiling, add jaggery or sugar and the remaining salt, and let it simmer. When the kadhi is cooked and ready, add coriander-cumin powder and mix well.

When the tempering is ready, add the buttermilk and gram flour mixture to the tempering and mix well. Once the mixture starts boiling, add jaggery or sugar and the remaining salt, and let it simmer. When the kadhi is cooked and ready, add coriander-cumin powder and mix well.

Now, heat ghee in a pan and prepare a tempering with mustard seeds, cumin seeds, asafoetida, bay leaves, cinnamon, cloves, and dry red chilies. Add this tempering to the kadhi and mix well. Sprinkle red chili powder over the tempering and mix. Finally, garnish with coriander leaves.