Mixed sprouts curry

                        
                      Image result for Mixed sprouts curry

Serves 3-4

INGREDIENTS 

(measuring cup used, 1 cup = 250 ml)

  • 150 grams mixed bean sprouts or 2 cups mixed sprouts
  • 2.5 cups water for pressure cooking
  • 2 tbsp oil
  • ½ tsp cumin seeds/jeera
  • a pinch of asafoetida (optional)
  • 1 medium onion, chopped or ⅓ cup chopped onion
  • ½ inch ginger + 3 to 4 garlic crushed to a paste 
  • 1 medium tomato
  • 1 or 2 green chilies, chopped
  • ½ tsp turmeric powder
  • ½ tsp cumin powder/jeera
  • 1 tsp coriander powder/dhania powder
  • ½ tsp garam masala powder
  • 3 tbsp chopped coriander leaves
  • salt as required

Method

  1. rinse 2 cups mixed sprouts in water for a couple of times.
  2. in a pressure cooker take the sprouts. add 2.5 cups water. stir and pressure cook the mixed sprouts for 5 to 6 whistles on a medium to high flame.  

   preparing the curry:
  1. heat 2 tbsp oil in a pan and crackle ½ tsp cumin seeds.
  2. then add ⅓ cup chopped onions.
  3. stir and saute till the onions turn translucent or a light brown.
  4. add 1 tsp ginger-garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.
  5. add ⅓ cup diced tomatoes and 1 or 2 chopped green chilies. saute till the tomatoes soften.
  6. add ½ tsp turmeric powder, ½ tsp cumin powder, 1 tsp coriander powder and ½ tsp garam masala powder. stir very well.
  7. now add the mixed sprouts along with the stock. also season with salt.
  8. stir and mix well. the stock should cover the sprouts. if the stock looks less, then add some water.
  9. cover and simmer for 10 to 12 minutes.
  10. add 3 tbsp chopped coriander leaves.
  11. stir very well. the curry will have a bit of thin watery consistency. if you want a dry sabzi, then add a small amount of stock at step 12 and simmer the sprouts.
  12. serve the mixed sprouts curry with rotis or chapatis.

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