Start with the Spice Paste. In a wok, heat the oil and add the onions and ginger garlic paste. Saute well till translucent.
Now, put in the dry coconut and toast well till golden brown.
At this point, add the tomatoes and mix this on a medium flame till the masala comes together and leaves oil from the sides.
Put off the gas and let the masala cool down. Once it does, grind it to a fine paste. And, set aside 1 tbsp for the matki usal.
To make the Matki Usal, heat oil in a separate pan. Add the mustard seeds and let them splutter. Now add the curry leaves and hing and mix well.
Then add the spice paste, with the powdered spices and continue to mix.
Once they are cooked through, with a light hand mix in the matki and add the salt to taste.
Add water for a gravy consistency and garnish with the coriander leaves.
For the Kat/Tarri – in the same kadhai (biggest vessel possible) that you made the spice paste, heat the oil and add the spice paste. Saute well till it loses its moisture content.
Now, add the powdered masalas and saute well till the oil leaves the sides. Add 3 cups of water to this and keep mixing. Adjust the consistency. Add salt and keep tasting. The red oil should rise up to the surface. Once it comes to a boil, turn it off. It should be spicy and tangy. Garnish with coriander leaves
To assemble, in a bowl, put in the matki, top with the kat/tarri and then add farsan, minced onions and a dash of lime juice. Dunk in pieces of pav and enjoy!