First make cheela of besan, for this, take a bowl, add gram flour, 1/2tbsp turmeric, red chilli and black pepper powder into it, add salt as per taste and make a thick batter as consistency of batter of a cheela.
Heat tawa and spread the gram flour batter over it and low the flame and cook it from one side. Add 1-2 tbsp of oil from all around the cheela and then cook it nicely.Fold the cheela from the both sides in a rectangle shape and flip it and cook it on another side. Take it out and cut them into one and half inch pieces. Prepare all the cheela in the same way.
Now for the gravy, First make mustard -coriander seeds paste, garlic paste and green and red chilli paste. Take a kadhai,heat it, add oil into it and then add asafoetida, fenugreek seeds into it, as it crackle then add mustard -Coriander seeds paste, garlic paste, green and red chilli paste into it. Saute it. And then add all the dry masalas like 1/2 tbsp turmeric powder, 1 tbsp kashmiri red chilli powder, 1/2 tbsp of black pepper powder and salt into it. Fry all the masalas well and then add chopped tomatoes and 1/2 cup of water into it and cook the masalas on medium flame by covering it with a lid for 2 minutes.
As the tomatoes become massy and the spices start leaving the oil, then add water as per gravy is required. Boil it for 5 minutes. And then add cheela pieces and coriander leaves into it and then switch off the flame.
Garnish it with some coriander leaves or mint leaves and serve it.