Sprouts Kofta Curry
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This recipe has been viewed 5728 times
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.
- In a mixer, combine all the ingredients except besan and grind coarsely.
- Transfer to a bowl and add besan and give it a shape of round balls.
- Heat the oil in a deep pan and when hot, deep fry the prepared balls and keep aside.
- Combine the tomatoes, garlic, ginger and chilies and grind it to make a smooth paste.
- 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.
- Add the curds, salt, sugar and 1 cup water.
- When the mixture starts boiling, add prepared koftas, cover with lid for a minute and switch off the flame.
- Serve hot garnished with coriander leaves.
This recipe was contributed by vaishaliagte on 22 Aug 2011I am basically a researcher (biochemist) from Pune, working in the area of food science and nutritio...
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