In a frying pan dry roast the grated coconut
In a mixer or food processor blend onion, garlic, ginger, roasted coconut, and half the coriander leaves. Add a little water as necessary to make a smooth paste.
In a pressure cooker, add oil and ground masala along with the chopped chilies and remaining coriander leaves. (don't have a pressure cooker? - see instructions below)
Saute for 2 to 3 minutes until fragrant. Add a few tablespoons of water if necessary to prevent burning.
Next, add the, chopped tomatoes, turmeric, garam masala (and bottle masala if using) - saute a minute more.
Then add the rehydrated bean sprouts or usal. Season with salt and pepper.
Add about ½ cup water - close the lid and pressure cook for 3 minutes after the first whistle
Release the pressure and open the pressure cooker.
Taste and adjust seasoning and consistency - if too dry add a little water or let cook until excess moisture is evaporated.
Serve with rice rotis, chapati or rice