Heat 2 tbsps oil in a non stick pan. Add mustard seeds and ¼ tsp asafoetida. When the seeds splutter add matki, ¼ tsp turmeric powder and salt and mix. Add ½ cup water and cook.
Heat 3 tbsps oil in another non stick pan. Add 1 tsp goda masala to the matki and mix. Add onions to the second pan and sauté. Roughly chop garlic cloves and ginger and add to the onions.
Add cinnamon, cloves and saute. Add cumin powder, coriander powder and ¼ tsp turmeric powder and mix. Add dry coconut and sauté till coconut becomes golden. Add tomato and sauté for 2 minutes.
Transfer this mixture into a mixer jar, cool and grind to a fine paste with a little water.Heat ¼ cup oil in another non stick pan. Add ¼ tsp asafoetida, ¼ tsp turmeric powder and red chilli powder and sauté for 2 minutes.
Add the ground masala, 2 cups water, salt, kokum and mix. Add salt and mix and bring it to a boil.Add ½ tsp goda masala and mix. Simmer for 3-4 minutes.
To serve place some farsan in a serving bowl, put some matki mixture over it, pour some of the gravy on top. Serve some gravy in a separate bowl too.
Sprinkle onions, tomatoes, coriander leaves on top. Serve immediately with fresh pav, lemon wedges and fried potatoes.