Take the pav and tear it into smaller pieces. Take it in a bowl and squeeze the lemon juice over it and keep it aside.
Heat a kadai with cooking oil and add cumin seeds. When it starts to splutter, add the grated ginger and garlic. Sauté well.
Next, add the onions and saute till it turns colour.
Add coriander leaves and finely chopped green chilies.
Add red chili powder and coriander powder, turmeric powder, salt.
Saute and add tomatoes. Cook on high and add water to cook the masala.
When the tomatoes turn mushy and soft, add the pav pieces to the kadai and toss them well.
Simmer and cover with a lid for 5 mins and switch off.
Serve with little coriander leaves on top and serve hot.