In a kadai, heat 2 tbsp ghee and 2 tbsp oil. Add garlic cloves and sauté them until they turn slightly brown. Remove the garlic cloves from the kadai and set them aside on a wire rack.

Using the same kadai, add 1 tsp mustard seeds, 1 tsp cumin seeds, a pinch of hing, 2 dry red chillies, and 1 bay leaf. Sauté the spices.

Next, add chopped onions to the kadai and sauté them until they become slightly brown. Then, add chopped green chillies and ginger paste. Continue to sauté.

In a bowl, combine ½ tsp turmeric powder, 2 tsp red chilli powder, 1 tsp coriander powder, 1 tsp cumin powder, and ½ cup water. Mix well to create a masala paste.

Add the masala paste to the kadai and sauté until the oil starts to release from its sides.

Now, add chopped tomatoes and salt to the kadai. Cover and cook the sabzi until the oil releases from the sides of the gravy.

Then, add the roasted garlic cloves, ½ tsp garam masala, 1 tsp kasuri methi, and 1 tsp jaggery. Mix everything well.

Pour in 1.5 cups of hot water and mix thoroughly. Allow the gravy to boil for 2-3 minutes.

Finally, add gathiya to the kadai and mix well. Garnish with coriander leaves.

Serve the lasan kali nu shak with bajra rotla or khichdi.