In a pan, add oil, mustard seeds, cumin seeds and a pinch of hing. Saute it.
Now add green chilli paste and ginger-garlic paste. Saute it.
Then add chopped onion and saute till onion is translucent.
Now add chopped tomatoes and salt. Saute till it is slightly soft.
Then add tomato gravy and mix well.
Add turmeric powder, Kashmiri red chilli powder, coriander powder, garam masala, sugar and kasuri methi. Mix well.
Cover and cook gravy on low flame till oil separates from its sides.
Meanwhile, in a bowl, add besan, turmeric powder, salt, red chilli powder, coriander powder, garam masala, oil and baking soda. Add water gradually and make a thick batter.
When the gravy is properly cooked, take some besan batter into your finger and make a small ball of gravy. (refer to video)
Cover and cook sabzi on low flame for 7 minutes or till the besan ball is properly cooked.
Now mix cooked besan ball into the gravy. Then add ½ cup hot water and mix well.
Cover and cook sabzi for 3-4 minutes so masala flavour absorbs into besan balls.
Garnish with coriander leaves and serve besan sabzi with masala bajra roti.