Cucumber and Mixed Sprouts Subzi
by Tarla Dalal
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Added to 30 cookbooks
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Using mixed sprouts ensures an abundant supply of protein and iron in the recipe, while combining them innovatively with chopped cucumber results in a well-balanced flavour and texture, especially since the sprouts are cooked to the right extent retaining a mild crunchiness. Further, the cooking water is not drained, thereby preventing nutrient loss. Another interesting aspect is that the Cucumber and Mixed Sprouts Subzi has a top-class flavour although it uses surprisingly few spice powders!
- Heat the oil in a non-stick kadhai and add the cumin seeds and asafoetida.
- When the seeds crackle, add the mixed sprouts, turmeric powder and 1 cup of water and mix well. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
- Add the cucumber, chilli powder, coriander-cumin seeds powder and salt and mix well. Cover with a lid and cook on a slow flame for another 4 to 5 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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