Moong sprouts – 1 cup
Potatoes, boiled and mashed – 1
Onion – 1
Tomatoes – 2 to 3
Ginger garlic paste – 1 tsp
Chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Green chilli – 1
Pav bhaji masala powder – 2 tsp
Garam masala power – 1 tsp
Butter – 2 tbsp
Coriander, chopped – 2 tbsp
salt to taste
Minced coriander leaves
Chop the onions finely. Puree the tomatoes. Slit the green chilli. Boil the moong sprouts in very little water. Do not overcook. Drain and keep the moong water aside.
How to do:
Heat butter in a tava and add the onion and sauté. Add the ginger garlic paste and fry till the onion turns golden. Now add chilli powder, turmeric powder, green chilli and sauté for few seconds. Now add the tomato puree, boiled potatoes, pav bhaji masala, garam masala powder and salt and cook for 5 minutes.
Add the moong sprouts and chopped coriander and cook for atleast 15 to 20 minutes over slow flame for all the flavors to meld together and form into a smooth mixture. If the mixture becomes dry, sprinkle the moong water. Serve hot with bread or rotis with dollops of butter, onion rings, lemon wedge, coriander leaves sprinkled over them.
Note : I have also tried by including other vegetables like cauliflower, peas and mushrooms. Just make sure that the main ingredient is sprouts.
This is off to My Legume love Affair 18th Edition being hosted by Srivalli a brain child of Susan.