Pound together the garlic cloves and dry coconut to a taste, without adding any water in a mortar and pessle, or using a grinder.
Heat oil during a pan and add the mustard and cumin seeds.
Once they splitter, add hing.
Add the chopped onions and saute till they're translucent.
Add the garlic and khopra paste and saute in low flame for 1/2 minute.
Add turmeric, followed by red chilly powder and finally kaala masala and mix well.
Add 1 tbsp water to prevent the masala from burning.
Saute till oil floats on top.
Now add 1 and 1/2 cup water to it and mix well and bring it to a boil(You can add hot water to save time).
Add the masala thick sev from cartloot to the boiling mixture and let it simmer for 2 minutes.
The mixture might turn little frothy due to sev absorbing gravy.
Put off the flame , garnish with chopped coriander and serve.
Oil shall float on top after sometime and the froth shall disappear.
Serve the curry immediately, else the sev shall get soggy or might dissolve and disintegrate into the curry.
Tip: You can saute the masala in advance and keep. Add the time of dinner add water to masala and boil,add sev and serve hot. Since sev has a tendency to absorb water, it's advisable to make this bhaji just before serving the meal, else the sev shall get soggy or might dissolve and disintegrate into the curry.