Step 1: Tempering. Heat oil in a pan on medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida (hing), and curry leaves.

Step 2: Sauté the Onions. Add the finely chopped onions and sauté them until they turn golden brown.

Step 3: Add the Paste. Coarsely crush the ginger, garlic, dry coconut, and a little coriander together in a mortar or mixer. Add this freshly crushed paste to the pan and sauté for a minute to remove the raw smell.

Step 4: Cook the Tomatoes. Toss in the chopped tomato and sauté for another minute until it softens completely.

Step 5: Add Spices. Turn the heat to low. Add turmeric powder, cumin-coriander powder, and the Kanda Lasun Masala. Mix everything well.

Step 6: Mix in the Sprouts. Add salt to taste (use slightly less if your masala already contains salt). Add the washed Matki (sprouts) and sauté everything nicely on low heat for about 2 minutes.

Step 7: Add Peanut Powder. Stir in the roasted peanut powder for a thicker, richer gravy in your Matki Curry recipe.

Step 8: Simmer. Pour in the warm water. Using warm water helps release the oil beautifully (creates a nice tari).

Step 9: Cook. Simmer the curry on low heat for 15 to 20 minutes without a lid, until the sprouts are perfectly cooked and tender.

Step 10: Garnish & Serve. Turn off the heat, garnish with freshly chopped coriander leaves, and your hot Maharashtrian Matki Curry is ready to serve!