Mixed Sprouts in Coconut Gravy
by Tarla Dalal
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Added to 25 cookbooks
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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!
- 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.
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