Cumin seeds, chili powder, turmeric and bay leaves are also very popular.
The pav is first fried in a mixture of butter or oil and dried red chili powder.
Tomatoes, along with cinnamon, bay leaves, ginger, garlic, red chili powder, cumin seeds, fried onions, black cardamom, garam masala and cooking oil are added and stirred.
The sauce is a mixture of soy sauce, gochukkaru chili powder, gochujang chili paste, starch syrup, garlic, and cheongyang pepper.
The area is known for its pulses and a variety of red chili powder.
In a pan, heat some oil, add mustard seeds and when they splutter add some heeng(asafoetida), curry leaves, turmeric powder and red chili powder.
After the onion turns golden brown, ground spices (turmeric, coriander, red chili powder, "garam masala", etc.) are added.
The alternative name, "dadegi", for chili powder-based sauce originates from the region.