Heat a pan on medium heat. Saute chopped onions in the pan until brown. Separately dry roast the coriander seeds as well as the dry grated coconut till you smell the aroma.

Allow all the above mixtures to cool.

Blend the roasted onions, coriander seeds, coconut, ginger and garlic in a food processor into a fine paste using a little water

Separately pulse ½ cup spicy sev to make a powder.

Heat oil in a pan on medium flame and then add cumin seeds.When they splutter mix in the above paste and saute till the oil is visible on the edges.

Add 2 cups of water. Mix well and bring the mixture to a boil.

Now add sev powder, garam masala, paprika, salt and mix together.

Add 1 cup of water, stir well, lower the heat and simmer.

Remove the pan from the heat and then add 3/4 of the sev, coriander leaves and mix well. Do not add all the sev to the curry at once. Keep a portion aside.

Ladle hot curry in a bowl. Garnish with the remaining sev and coriander. Serve hot with choice of bread.