In a large saucepan, heat the mustard oil.

Once the oil is hot, pour it over the chili flakes and add ginger garlic paste, roasted cumin powder, and salt. Allow it to cool for a minimum of 30 minutes in the chiller.

Boil the buffalo dry meat in water until it softens and becomes tender.

Shred the softened meat into small pieces by pulling it apart or cutting it.

Add 3-4 tablespoons of the prepared sauce to the shredded meat. Also, add ginger and fresh garlic leaves, then mix well before serving.