Make a paste of Onion, Ginger, Garlic, Green chilly and Cashew nuts without using any water.
In a heavy bottom pan or a wok, add oil. Once heated add the cumin seeds, mustard seeds.
Once they crackle add fenugreek seeds, fennel seeds, clove, Red chilly and Bay leaf.
Let it sizzle for a few seconds. Add the paste of Onion, Ginger, Garlic, Green chilly and Cashew nuts.
Let this paste cook thoroughly on slow to medium. It will take 2-3 minutes.
Now add the remaining spices, that is Corinader powder, Red mirchi powder, Cumin powder, Garam Masala, Turmeric and fenugreek leaves.
Give all the above a quick mix and let it cook for a minute.
Now add the curd, stirring continuously. Stir it till the mixture comes to a boil or else the curd will curdle.
Now add 2 cups of water. (One can adjust the water as per consistency required, keep in mind that the chakki will soak some of the gravy)
Let the mixture come to a boil. Once it starts boiling add the Chakki pieces, salt and coriander.
Let this cook further for 10 minutes on slow to medium, so that the chakki absorbs all the flavours.
Serve this hot with some phulkas or rice.