Roast the spices and grind them. Wash ½ kg pasanday and hammer it. Add in ½ tbsp raw papaya paste and keep it for 10 minutes.
Boil 4 degi chilies with some water and few drops of white vinegar and boil it. Add in coriander seeds and grind it.
Take 1 cup oil in the pan and add in 1 cup yogurt, 1 tbsp ginger garlic paste, some salt, red chili chutney and 3 chopped onion. add in the oil.
When the water dries add in hot water and cover. When the oil separates add in the grinded masalay and simmer it. Serve it after 5 minutes