Heat oil in a pan or a kadai.
Splutter mustard seeds.
Saute chopped onion till transparent.
Add ginger-garlic paste, tomato and green chillies.
Add all the powders and stir well.
Add green peas, curry leaves, coconut milk and salt. Let it boil.
When oil separates, remove from fire.
Garnish with coriander leaves.
:- Serve with chappathis.