Wash, peel and cut the kathal in 3 cms cubes.
Heat the oil in a kadhai and deep fry the kathal till they turn light brown form all the sides.
Drain on an absorbent paper and keep aside.
Heat 1 tsp oil in a pan, add the onion paste and sauté till it turns golden brown.
Add the ginger-garlic paste and the tomatoe purée and sauté for another 5 minutes.
Add curd and all the dry masala powder, salt and kasuri methi and sauté till the oil floats on top.
Add the fried kathal pieces and cook for 5 minutes.
Add 1 cup water, mix well and cook till it becomes like a thick gravy.
Simmer till the gravy is thick.
Add the coriander leaves and serve hot with rumali roti, lachha parantha or chapatis
