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Heat oil in a wok and add asafoetida and cumin seeds. When cumin starts to splutter, add chopped onion, green chilli and ginger-garlic paste. Fry till brown. Add chopped tomato and fry till it gets soft. Add gram flour and fry for two minutes. Add coriander, turmeric and red chilli powder to the mix. Fry for a minute. Add kolaiya and mix properly. Cover and cook on a low flame for 15 minutes, stirring occasionally. Remove from flame and add dollops of butter. Serve hot with chapatti
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