First, slice the kakrol into thick round pieces, wash them well, and set aside.

In a blender, combine the black mustard seeds, yellow mustard seeds, poppy seeds, and white sesame seeds. Grind them dry into a fine powder.
Next, add two green chilies, a pinch of salt, and a little water to the mixture. Blend until smooth.

Now, heat mustard oil in a pan. Add a pinch of salt and turmeric, then fry the kakrol pieces until golden brown. Remove from the pan and set aside.

In the same oil, temper with nigella seeds and green chilies. Stir briefly, then add turmeric and Kashmiri chili powder, and sauté for a minute.

Now, add the mustard-poppy-sesame paste to the pan. Lower the heat and sauté well, stirring continuously to prevent the spices from burning.

Add a little water while stirring to maintain the consistency of the spices. After one or two minutes, add the grated coconut and stir for another 2-3 minutes until the spices are cooked through.

Once the spices are well cooked, add the fried kakrol and mix thoroughly. Add hot water, salt, sugar, and slit green chilies. Stir and cover the pan to let it cook for a few minutes.

Once the gravy thickens and everything is cooked, transfer the dish to a serving bowl, garnish it nicely, and serve hot with steamed rice.