Roast coriander seeds, cumin seeds, peppercorns, cloves, cardamom pod, poppy seeds, sesame seeds, and cinnamon in oil for 2 minutes on low to medium flame. Transfer to a plate and let cool.
In the same pan, roast garlic, ginger, onion, and coconut shreds. Add a teaspoon of more oil if needed. Roast for 4 minutes. Transfer to a plate and let cool.
Transfer all the contents to a blender jar. Grind it to a smooth paste by adding water gradually. Keep this misal Vatan aside for now.
Add water, turmeric powder, and sprouts to a pan. Mix, cover, and cook it for 15 minutes or till the sprouts are almost done, on medium flame. Strain and reserve the water.
Heat oil in the pan and fry the onions till they turn light golden brown. Lower the flame and then add the Kolhapuri Kanda Lasoon masala, Kashmiri red chilly powder, and turmeric powder. Mix and sauté for 2 minutes.
Now add the ground paste along with salt. Mix and cook till the masalas are all well cooked. Then add the sprouts water and mix until combined.
Cook this Tarri for 20 minutes or till the oil floats on top, on medium flame. Then add chopped cilantro and give it a good mix.
Heat oil in a pan and temper mustard seeds. Once they splutter, add the minced green chillies. Then add the cooked sprouts followed by turmeric powder, Kashmiri red chilly powder, Kolhapuri Kanda Lasoon masala, and salt.
Mix and cook this for 5-6 minutes. Garnish with chopped cilantro. Transfer to a bowl and keep it aside.
Boil, peel, and mash or grate 3 potatoes. Heat oil in the same pan. Temper mustard seeds, cumin seeds, curry leaves, and green chillies. Then add onions and saute till they turn translucent.
Add the mashed potatoes along with salt and turmeric powder. Mix and cook for 4-5 minutes. Keep mashing some potatoes while cooking. Garnish with chopped cilantro. Mix and transfer to another bowl.
On a small serving plate, add a portion of potato bhaji. Then add the matki chi bhaji on top.
Top with a generous helping of farsan. Pour the tarri on top. Garnish with chopped onions and cilantro. Add some lemon juice on top and serve with pav.
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