First make besan cheela, for that add gram flour, 1/2tbsp turmeric, red chilli and black pepper powder into a bowl, add salt as per taste and make lumps free, flowing consistency batter as of the batter for cheela.
Heat a tawa, grease it with oil, pour the batter on it, spread it in circular motion. Lower the flame and cook it from one side and then flip it and add 1-2 tbsp of oil around the cheela and then cook it on another side.Fold it from both the sides in a rectangle shape. Take it out and cut them into one and half inch pieces. Prepare all the cheela in the same way.
For the gravy, first grind mustard and Coriander seeds in a mixer-grinder. Also make garlic paste, green and red chilli paste.
Then Heat oil in a kadhai, add asafoetida and fenugreek seeds into it. As the fenugreek seeds crackle, then add all the grinded paste into it. Saute it for 2 minutes and then add all the dry masalas and salt into it. Fry all the masalas well on low-medium flame. And then add chopped tomatoes and 1/2 cup of water to it. Cook all on medium flame for 5 minutes by covering it with a lid.
As the tomatoes become mussy, and the spices start leaving the oil, then add water as required for gravy. Give it a boil for 2 minutes, then add cheela pieces and coriander leaves into it. Mix it and then cook all for 1 minute and then switch off the flame.
Serve it by garnishing it with some coriander or mint leaves.
