Prepare the dough for the gathiya. Take a gathiya/large holed disc. Place the dough in the sev making machine.

Place a kadhai on medium flame. Add the oil.

Once the oil heats up add the mustard seeds and hing. Once the mustard seeds pop add the pounded garlic paste and sauce for 30-40 seconds.

Add the chopped tomatoes and cook for couple of minutes. Add the turmeric powder, coriander and cumin powder, salt, jaggery. Cook for 1-2 minutes. The tomatoes should have become all mushy by now.

Add 1.5 to 2 cups water. Bring the water to a roaring boil.

While the shaak is boiling, bring the sev machine over the kadai and begin twisting it so that the gathiya fall directly in the boiling shaak. Keep your hand moving in circular motion. The water should be boiling all the time. If the temperature drops and the water isn't boiling stop. Continue once the water is boiling. You may gently make space for the Gathiya to spread and cook evenly. Once the Gathiya float to the top, consider it done. Cook for couple of minutes, add chopped coriander if you want.

Serve hot with flat bread of your choice.