Sunday 15 February 2015

Mixed Sprouts Curry

Sprouts are very nutritious, and you can add them to salads and curries. When you mix different sprouted grams it gives a unique taste to the preparation. It is preferable to cook sprouts at least once a week to add variety to your menu and improve the nutritive value of your diet. This mixed sprouts curry is tasty and goes well with chapatti, roti, poori or paratha. Just serve a salad or raitha along and your meal is ready!

Mixed sprouts – 2 teacups or 400 ml measure
Onion – 1no, chopped finely
Oil – 1 tablespoon
Salt – to taste
Jaggery – ½ teaspoon (optional)
Curds – ½ teacups or 100ml measure
Coriander powder – 1 tablespoon
Paav bhaaji masala – 1 teaspoon
Kashmiri chili powder – 1 teaspoon
Cloves – 3no
Cardamom – 3no
Cinnamon – 1” piece
Coriander leaves – chopped, 1 tablespoon

To be ground into a powder:
Ginger – 1” piece
Garlic – 3-4 pods, peeled
Tomato – 3 no, cubed
Curry leaves – a few

Mixed Sprouts Curry
Method: Cook the sprouts in a pressure cooker for 6 minutes or 6 whistles. Once the pressure subsides, remove from the cooker and allow it to cool.

Grind tomatoes, curry leaves, ginger and garlic into a fine paste using the mixer-grinder. Keep aside.

Add coriander powder, paav bhaji masala powder and Kashmiri chili powder to the curds. Mix well. Keep aside.

Heat oil in the kadai, add cinnamon, cardamom and cloves and sauté for 30 seconds. Add chopped onions and fry till they start to brown. Add the tomato paste and mix well. Cover and cook on low flame till oil separates. Now add cooked sprouts, salt and jaggery. Cover and cook till the contents boil. Now, add curds mixture and blend well with the curry. Reduce the fire and simmer for 2-3 minutes. Switch off the fire. Garnish with coriander leaves and serve hot with chapatti or paratha. 

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