Ingredients:
150 g green gram sprout
2 Onions – thinly sliced
2 Tomatoes – cut into small pieces
1/2 tsp Red chilli powder
1/2 tsp Turmeric powder
1 T salt
2 T Oil
2 sprigs Curry leaves
Cinnamon, Bay leaf for tempering
To grind to a paste:
3 T Grated coconut
3 red chillies
1 T pepper
1 tsp fennel seeds
1 tsp khuskhus
2 cloves garlic
Method:
Place the sprouts in 200 ml water, and boil them till almost cooked.
Drain the sprouts and use the water to grind the masalas into a fine paste.
Heat the oil in a pan. Flavour oil with cinnamon and bay leaf. After a few seconds add the curry leaves and onions.
After sauteeing for 3 minutes, add red chilli powder and turmeric powder.
Once the raw smells of the powders is gone, add tomatoes, stir for 3 minutes and add the sprouts in.
After 5 minutes, mix in the ground masala paste and boil.
Keep the flame on sim, stir the curry off and on. It is ready to be taken off flame in 10 minutes.
