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!
Mixed Sprouts in Coconut Gravy recipe - How to make Mixed Sprouts in Coconut Gravy
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
To Be Ground Into A Masala (makes Approx. 1/3 Cup)
1/2 cup chopped coriander (dhania)
1 tbsp lemon juice
1 green chilli , roughly chopped
2 tsp chopped ginger (adrak)
1 tbsp water (if required)
Other Ingredients
1 tbsp oil
1/4 cup chopped onions
1 cardamom (elaichi)
1 clove (laung / lavang)
25 mm (1") stick of cinnamon (dalchini)
2 tsp garlic (lehsun) paste
2 tsp finely chopped green chillies
1 cup boiled mixed sprouts (red chana , chawli , moong , rajma etc.)
salt to taste
1 cup coconut milk
For The Garnish
2 tbsp chopped coriander (dhania)
Method
- Main procedure
- Heat 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.
Outbrain
This dish tastes excellent. The cloves, cardamom and cinnamon go finely together It could be had with rice as an accompaniment