Ingredients
- Mixed sprouts (moong, matki, etc.): 2 cups boiled
- Onion: 1 medium, finely chopped
- Tomato: 2 medium, finely chopped
- Ginger-garlic paste: 1 tsp
- Green chilies: 1-2, slit (optional)
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp
- Coriander powder: 1 tsp
- Garam masala: ½ tsp
- Cumin seeds: ½ tsp
- Mustard seeds: ½ tsp
- Curry leaves: 6-8
- Oil: 1 tbsp
- Water: 1 cup (adjust for desired consistency)
- Salt: to taste
- Fresh coriander leaves: for garnish
Preparation
Heat oil in a pan and add mustard seeds. When they splutter, add cumin seeds and curry leaves. Sauté for a few seconds.
Add chopped onion and sauté until golden brown.
Add ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw smell disappears.
Stir in chopped tomatoes and cook until soft and mushy.
Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for 1-2 minutes.
Add the boiled sprouts and mix well to coat them with the spices.
Pour in water, bring it to a boil, and simmer for 8-10 minutes to allow the flavors to blend.
Adjust salt to taste and garnish with fresh coriander leaves.
Servings: 3-4 servings
Notes
- You can use a pressure cooker to boil sprouts for quicker preparation.
- Serve with whole-grain roti, paratha, or steamed rice.
- Add vegetables like spinach, carrots, or peas for added nutrition.
