In a pan, add oil, mustard seeds, cumin seeds, hing, and some curry leaves. Saute it.
Then add chopped onion and saute till onion is slightly transparent.
Now add green chili slits, ginger paste, and kathiyawadi red garlic chutney. Saute it.
Then add chopped tomatoes and saute till tomato become soft.
Now in a bowl, add turmeric powder, Kashmiri red chili powder, coriander powder, garam masala, Kasuri methi, and curd. Mix well. Masala paste is ready.
Then lower the flame and add masala paste into the kadai. Saute till oil separates from its sides.
Now add ¾ cup of slightly hot water and mix well.
When water starts boiling, add papdi gathiya and coriander leaves. Mix well.
Serve immediately sabzi with paratha.