Mixed Sprouts in Coconut Gravy

by Tarla Dalal

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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!

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Mixed Sprouts in Coconut Gravy recipe - How to make Mixed Sprouts in Coconut Gravy

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Subzis with Beans or Sprouts

Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 6Makes 6 servings
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Ingredients

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

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.