For the dry potato sabzi: Heat oil in a pan, add cumin seeds and mustard seeds. When the mustard seeds start to pop, add the green chili and sauté until slightly browned.

Add turmeric, red chili powder, salt, and garam masala powder. Mix well. When the oil starts to separate, add the boiled potatoes and mix. Cook for a few minutes.

For the masala sprouts: Heat oil in a pan, add the ginger-garlic-onion paste, and sauté for 2 minutes. Add turmeric powder, red chili powder, and garam masala powder. Mix well.

After sautéing for a bit, add the tomato puree and mix. Add salt and mix again. Cook for a few minutes. Add the boiled sprouts and mix. Sauté for a few more minutes, then add 1/2 cup water and cook on medium heat for 5 minutes.

For the tarri (spicy gravy): Heat oil in a pan, add cumin seeds. When they start to pop, add the onion-ginger-garlic paste and cook for a few minutes. Add turmeric powder, black pepper powder, red chili powder, vegetable masala powder, Kitchen King masala, and garam masala powder. Mix well.

After sautéing for a bit, add the tomato puree and mix. When the oil starts to separate, add the roasted peanut, coconut, sesame, and poppy seed paste. Sauté for 2 minutes, then add 1 cup water and bring to a boil over medium heat. Simmer on low heat for 5 minutes.

To serve: Place the dry potato sabzi, masala sprouts, tarri, farsan, chopped onion, and lemon wedges in separate bowls.

To serve, in a large bowl, layer the dry potato sabzi first, then the masala sprouts, followed by farsan, and then pour the tarri on top. Serve hot with toasted pav rolls, chopped onion, and lemon wedges.