Sprouts: In heated oil, add curry leaf, garlic, rai, jeera, hing, green chilli, turmeric, add the onion. Stir fry. Add tomatoes, till mushy. Add 1 tbsp SKP masala, chilly, salt add sprouts, saute. Add water let it cook add grated coconut mashed with fresh coriander leaves. For Matki and Vaal, add 1/2 inch jaggery.

Chicken/Meat Curry: Marinate chicken with a paste of garlic ginger coriander leaves. Heat oil add chopped onion and grated coconut, roast cool and make a paste. Heat oil, add bay leaf, cloves, add onion paste SKP Masala, add chicken/meat stir well on high flame then water and cook further till meat is done. Garnish with fresh coriander.