Sprouts Curry

Ingredients

for cooking sprouts

• 150 grams mixed bean sprouts or 2 cups mixed sprouts
• 2.5 cups water for pressure cooking

other ingredients for sprouts curry

• 2 tablespoon oil
• ½ teaspoon cumin seeds
• 1 pinch asafoetida (hing) – optional
• 1 medium onion chopped or ⅓ cup chopped onion
• ½ inch ginger + 3 to 4 garlic – crushed to a paste in mortar-pestle or 1 teaspoon ginger-garlic paste
• 1 medium tomato, diced or ⅓ cup diced tomatoes
• 1 or 2 green chilies – chopped
• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder (ground cumin)
• 1 teaspoon coriander powder (ground coriander)
• ½ teaspoon garam masala
• 3 tablespoon chopped coriander leaves (cilantro leaves)
• salt as required

Steps

cooking sprouts

1. Rinse 2 cups mixed sprouts in water a couple of times.
2. Put sprouts and 2.5 cups water in a pressure cooker, stir and cook for 5 to 6 whistles over medium to high heat.
3. Let pressure settle naturally before opening and checking. If chickpea sprouts still look slightly uncooked, add water and pressure-cook for some more whistles.

making sprouts curry

1. Heat 2 tbsp oil in a pan and let 1/2 tsp cumin seeds crackle.
2. Add 1/3 cup chopped onion.
3. Stir and saute until translucent or light brown.
4. Saute 1 tsp ginger-garlic paste in it, stirring until the raw aroma disappears.
5. Add 1/3 cup diced tomatoes and 1 or 2 chopped green chilies and saute until the tomatoes soften.
6. Stir in 1/2 tsp turmeric, 1/2 tsp cumin powder, 1 tsp coriander powder and 1/2 tsp garam masala very well.
7. Add mixed sprouts together with their stock and season with salt.
8. Mix and stir well; the stock should cover the sprouts. Add water if there is too little stock.
9. Cover and simmer for 10 to 12 minutes.
10. Add 3 tbsp chopped coriander.
11. Stir very well. The curry will be slightly thin and watery. For a dry sabzi, add a small amount of stock at step 12 and simmer the sprouts.
12. Serve with rotis or chapatis.