Sprouts Kofta Curry


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I saw the real mung sprouts in chinese shops at USA. In india we allow sprouts till only a small root comes out. But, if the sprouting is continued, we can get a long white root and tiny leaflets. I thought this is a healthier way and should try some recipe.

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Makes 4 serving
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For The Koftas
2 cups sprouted moong (whole green gram)
1/2 cup besan (bengal gram flour)
salt and red chilli powder to taste
oil for frying

For The Gravy
3 big tomatoes
garlic-ginger-green chilli paste
1/2 cup fresh curds (dahi)
1/4 tsp garam masala
salt and sugar to taste

For The Garnish
1 tbsp finely chopped coriander (dhania)

For the koftas

  1. In a mixer, combine all the ingredients except besan and grind coarsely.
  2. Transfer to a bowl and add besan and give it a shape of round balls.
  3. Heat the oil in a deep pan and when hot, deep fry the prepared balls and keep aside.

For the gravy

  1. Combine the tomatoes, garlic, ginger and chilies and grind it to make a smooth paste.
  2. Add 1 tbsp oil in cooking pan, when heated add some cumin seeds and the prepared tomato paste. Let it get cooked till oil starts separating.
  3. Add the curds, salt, sugar and 1 cup water.
  4. When the mixture starts boiling, add prepared koftas, cover with lid for a minute and switch off the flame.
  5. Serve hot garnished with coriander leaves.
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This recipe was contributed by vaishaliagte on 22 Aug 2011
I am basically a researcher (biochemist) from Pune, working in the area of food science and nutritio...

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