Heat oil in a pan, add mustard seeds, cumin seeds, dry red chilli, curry leaves, chopped green chilli, ginger paste, and pinch of hing. Sauté for a minute.
Add dry garlic paste, turmeric powder, coriander powder, and red chilli powder in it. Sauté on low flame till oil separates from the sides of the masala.
Add buttermilk and water. Keep the flame high and stir continuously till the mixture starts to boil.
Keep the flame medium and in a mixing bowl, add gram flour, salt and ajwain. Add water gradually and make semi soft gathiya dough. Gathiya dough is too tough and not going through the holes then just add 1 or 2 tsp of water to make it a bit lose.
Take the gathiya dough in your hands and place it on top of the holed spatula and then start pressing it using out fingers or using our palms.
Once you have all of the dough run though the holed spatula then cover and cook for the next 6-7 minutes on medium flame
After 7 minutes the gathiya is properly cooked, then add garam masala and coriander leaves. Mix well.
Gathiya nu shaak is ready to serve.