1. Heat ghee and fry ground masala.
2. Add meat and fry for another 10-12 mins.
3. Add salt, turmeric, coriander-cummin seed powder and 2 cups of water and cook the meat on low flame.
4. When meat is done, add onions and potatoes.
5. Beat mustard powder in 2 tsp. water and add to the meat.
6. Add vinegar and jaggery, cook till meat is tender and gravy is thick.

To prepare Khajla:

1. In flour, add 2 tsp ghee and water and knead well.
2. Make equal parts. Roll one part thin. On it put flour and ghee and roll.
3. Make small pieces of the roll.
4. Roll to a small chapatti and fry. Make more khajlas.
5. On the khajlas put the stew and garnish with coriander leaves.