Half of the butter melts and meal fry until golden. In the other half of the butter put first seed mustard (mustard) and then cumin. Fry until it stops cracking seeds. Add ginger, chopped chilli and onion, finely chopped. Fry until the onion softens and becomes transparent. Add chopped tomatoes and fry until soft. Add semolina and salt to taste, then 1 cup hot water. Mix well and cook on low heat until the mixture absorb almost all the water. Garnish with coconut and coriander leaves or parsley, chopped and optional split with fried cashew.