Moong sprout veggie is a common sight in Maharashtrian cuisine. I have given this recipe the touch of Konkan, have added kokum and grated coconut to this recipe.
1. Chop green chillies (2 nos) , tomato (1nos), onion (1nos) and coriander. Keep them aside.
2. Keep a medium size pan on heat. Add (2 tbspn) oilve oil to the pan. When the oil is warm add cumin seeds (1nos), fennel seeds (1nos), curry leaves (2nos), chopped onion, tomato and green chilllies to it. Sauté for 3-4 mins.
3. Now add moong sprouts (250gms) to the pan, add salt to taste, a pinch of turmeric, kokum (4-5 nos), freshly grated coconut (2tbspn) and chilli powder (1tspn). Saute for 7-8 mins.
4. Add few drops of water and cover the pan with a lid. Let the spouts cook for 2 mins.
5. Garnish with dessicated coconut and chopped coriander.
6. Serve hot with chapati
Recipe : Veg
Preparation time : 10 mins
Cooking time : 15 mins
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Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills.
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