Saturday, April 10, 2010

Sprouts kurma


2 cups whole moong sprouts
2 tsp oil
2 cloves
Piece of cinnamon
1/2 tsp ginger paste
Paste of 1 tomato
1/2 tsp turmeric powder
Salt to taste
1 cup grated coconut
2 green chillies
Coriander leaves
1/2 tsp fennel seeds

Heat oil and add cloves and cinnamon. Add ginger paste, turmeric powder and tomato puree. Grind the coconut, green chillies, little coriander leaves and fennel seeds to fine paste. Add this to the gravy and add salt as required.

Add the pressure cooked sprouts to it and allow it to boil well and get thick.

Garnish with coriander leaves and serve hot with rotis, pulao
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