Ingredients:
Whole Moong Sprouts - 1/2 cup
Alasandalu (BLack Eyed Peas) - 1/2 cup
Fenugreek seeds Sprouts - 1 tbsp
Chick peas sprouts - 1/2 cup
Tomatoes - 4
Onions - 2
Green chillies - 2
Ginger garlic paste - 2 tsp
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1-2 tsp
Cumin & Mustard seeds - 1/2 tsp
Oil - 1 tbsp
Coriander leaves
Curry leaves
Method:
Whole Moong Sprouts - 1/2 cup
Alasandalu (BLack Eyed Peas) - 1/2 cup
Fenugreek seeds Sprouts - 1 tbsp
Chick peas sprouts - 1/2 cup
Tomatoes - 4
Onions - 2
Green chillies - 2
Ginger garlic paste - 2 tsp
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1-2 tsp
Cumin & Mustard seeds - 1/2 tsp
Oil - 1 tbsp
Coriander leaves
Curry leaves
Method:
- Finely chop onions, green chillies and tomatoes.
- Heat oil in pressure cooker, add cumin and mustard seeds, curry leaves and fry for 1 minute.
- Add ginger garlic paste, green chillis, onions one by one and fry till onions are translucent.
- Add tomato pieces, spices and cook till oil floats.
- Add all sprouts,mix well and fry in high flame for 2 minutes then add 1-2 cups of water and close the lid.
- Cook up to2 whistles in high flame and 1 whistle in low flame.
- when lid open, add coriander leaves, cook again till water evaporates little and the gravy becomes little thick.
- Serve with roti.
- This is healthy curry for diabetics and others.
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