Chop the onions, keep 1/4th of it apart.

Peel the Garlic and ginger and chop it roughly.

In a well heated pan, add a tbsp oil.

Add the chopped onion, garlic and ginger.

You can use half quantity of red chili powder here (replace with chili flakes or paprika)

Add coriander seeds or coriander powder.

Put off the stove and add shredded coconut and roasted gram.

Just give a gentle stir when the mixture is hot.

Allow to cool completely then grind to fine paste with soaked nuts (optional) and necessary water.

In the same pan/ kadai add 2 tbsp oil.

When oil is hot temper the ingredients like bay leaves, cloves and cinnamon stick.

Later add the reserved chopped onion, saute till it turns golden brown.

Add chopped tomatoes, turmeric powder and salt.

Let it cook in medium flame till it turns mushy and to a nice paste.

Add garam masala, and remaining red chili powder to the masala.

Now add ground paste with necessary water .

Bring the gravy to boil, adjust salt and spice now.

When the raw smell disappears from the gravy and gets thick consistency add the sprouts.

Let it simmer for 5 minutes and the oil we added to the gravy floats.

Remove from the flame and serve it with Chapati or Idli Dosa Varieties.

The pictures shows this curry served with soft chapatis topped with butter, dal, beets stir fry and pomegranate arils.

Transfer the gravy immediately from the cast iron pan once its done.