Sandgyachi Bhaji (Vade Bhaji)

Heat half of the oil in a medium pan or kadai. Fry the Sandge on low to medium heat for 4 to 5 minutes, until lightly browned. Remove and set aside.
Add the remaining oil to the same pan. Add mustard seeds and let them splutter.
Add the hing, turmeric, garlic, and green chili, and sauté on medium heat until fragrant, for 1 to 2 minutes.
Add the onion and half the kosher salt, and cook until the onion softens and turns lightly golden, about 4 to 5 minutes.
Add the tomato and half the cilantro, and cook until the tomato breaks down.
Stir in the red chili powder, garam masala, ground cumin, and ground coriander, and mix well.
Add the fried Sandge back into the pan along with the water and remaining kosher salt.
Cover and cook on medium heat for 10 minutes, until the Sandge are soft and break easily between your fingers.
Garnish with the remaining cilantro before serving.