You are here: Home > Course > Main Course > Sabzis, Curries > Subzis with Beans or Sprouts > Mixed Sprouts in Coconut Gravy Mixed Sprouts in Coconut Gravy by Tarla Dalal Health and taste, this subzi gives you the best of both worlds. You can grind the masala and store it in the refrigerator to use as and when required. However, freshly ground masala works its own unbeatable magic! 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How to make Mixed Sprouts in Coconut Gravy Tags Subzis with Beans or Sprouts Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 6Makes 6 servings Show me for servings Ingredients To Be Ground Into A Masala (makes Approx. 1/3 Cup)1/2 cup chopped coriander (dhania)1 tbsp lemon juice1 green chilli , roughly chopped2 tsp chopped ginger (adrak)1 tbsp water (if required)Other Ingredients1 tbsp oil1/4 cup chopped onions1 cardamom (elaichi)1 clove (laung / lavang)25 mm (1") stick of cinnamon (dalchini)2 tsp garlic (lehsun) paste2 tsp finely chopped green chillies1 cup boiled mixed sprouts (red chana , chawli , moong , rajma etc.) salt to taste1 cup coconut milkFor The Garnish2 tbsp chopped coriander (dhania) Method Main procedureHeat the oil in a kadhai, add the onions, cardamom, clove, cinnamon and garlic paste, mix well and sauté till the onions turn light brown in colour.Add the prepared masala and sauté for 1 minute over a low flame, while stirring continuously.Add the green chillies, mixed sprouts and salt, mix well and cook for 1 minute, while stirring continuously.Add the coconut milk, stir well and simmer for another 2 to 3 minutes.Serve hot garnished with coriander.