Heat 2 tbsp of oil in hot pan, add mustard seeds and when they start crackling, add curry leaves and chopped green chillies.
Reduce the flame and add hing, turmeric powder, red chilli powder, goda masala and garam masala (optional). When the masalas get slightly cooked, add the tindora pieces (cut both ends and make a small slit on one end – shown in video).
Add jaggery, salt to taste and mix well. Cover the pan with a lid and cook for few minutes. After 5 minutes, remove the lid and add 1 tbsp of ground coconut, roasted sesame seeds powder, roasted peanut powder and mix all the ingredients gently. Simmer the flame and cook for about 5 minutes until the gravy becomes thick.
Finally add chopped coriander, cover and cook for 2 minutes. Switch off the flame and serve.