Patwadi Rassa

Heat oil in a saucepan over medium heat. Add asafetida and mustard seeds. Once the mustard seeds start to pop lower the heat.
Add turmeric and carefully add the water. Add salt and garlic and mix well.
Bring the water to a gentle simmer and then add the besan. Stir it in quickly using a wooden spatula to make the batter. Cook covered for 5 minutes with the heat to the lowest setting.
Apply 2 to 3 drops of oil on a rolling surface and spread the besan batter using a silicone spatula to form an 10 inch circle with about ¼ inch thickness. Spread coconut and cilantro over it and press it down gently with a spatula.
Cut into 1 inch square or diamond shaped pieces.
Heat oil in a medium saucepan over medium heat. Add onion and saute until golden brown. Then add coconut and roast for another 2 to 3 minutes or until the coconut starts to turn light brown.
Add ginger, garlic, and cilantro and mix well. Turn the heat off. Allow to cool down and then grind to a fine paste.
Heat oil in the same pan and add the ground masala paste. Mix well. Add turmeric, cumin, coriander, chili powder, garam masala, and salt. Mix well. Cook for 5 minutes. Add water, stir and cook until the curry comes to a rolling boil.
Serve Patwadi alongside the curry and enjoy it with hot Roti, Bajra Bhakri, or Jowar Bhakri and steamed rice. You can also serve by adding the Patwadi to the Curry and bringing it to a gentle boil before serving.