Heat some oil in a kadhai over medium heat. Once it’s hot, add mustard seeds and let them crackle. Then, toss in cumin seeds and curry leaves; sauté until they’re fragrant. Stir in the prepared onion-tomato-ginger-garlic paste. Let it cook on medium to low heat until it thickens up and the oil starts to separate from the sides.

Toss in turmeric powder, red chilli powder, and a bit of goda masala. Give it a good stir to make sure all the spices are well combined into the base masala.

Add the sprouted matki and mix everything together well. Then, pour in water, add salt, and stir it up. Cover the kadhai and let it simmer on medium-low heat until the sprouts are soft and fully cooked. If the curry turns out too thick, feel free to add a bit more water to get it to a medium-thick consistency.

Taste your dish and tweak the seasoning. Sprinkle in a bit more goda masala or red chilli powder if you think it needs it. Mix in freshly chopped coriander leaves or sprinkle them on top as a garnish.