Heat up a pan and add a few tablespoons of coconut oil. When the oil is hot, add 1 tsp mustard seeds. When they pop, add 1 dried red chile, ½ tsp cumin seeds, ¼ tsp hing powder, 1 large onion sliced, a little salt. A sprig of curry leaves, 1 green chile slit. Stir and cook until the onions are soft. Then, add one tsp of minced garlic and one tsp of minced ginger. Saute until golden. Add ¼ tsp turmeric, tbsp of ground coriander, ¼ tsp red chili powder. Make sure the heat is low so the spices don’t burn.