I learnt to prepare this delicious sprouted Horsegram Curry from dear Asha Satish Philar akka who has authored a book on Saraswat cuisine. Sharing her recipe in here today.
Ingredients:
2 cups Sprouted horsegram, wash and pressure-cook the sprouts, add very little salt.
4 potatoes,wash, boil,peel and cut into large cubes.
4 tomatoes, wash and cut into small cubes.
For the paste:
2 tablespoons Coriander seeds
3-4 red Chillies
2 inch piece Cinnamon
2 Cloves
2 tablespoons. Fresh Coconut , grated
1 teaspoon Ginger-Garlic paste
1 green chilli 1/2 of a Medium size Onion, chopped
1 teaspoon Tamarind paste or 1/2 teaspoon Aamchur/ Mango powder
1 tablespoon cooked horsegram sprouts.
Fry the first four spices in a little oil and grind with grated coconut
to a fairly smooth paste with very little water, then add the rest of the other ingredients ( mentioned under For the paste) and grind further.
For the seasoning:
1 tablespoon Oil
1 1/2 medium- sized onions , chopped fine
Salt to taste
2 tablespoons Coriander leaves chopped for garnish
Method.
- With the flame on medium, heat the oil in a kadai and fry the onions until they turn light brown. Add the ground paste at this point and fry a little, then add the chopped tomatoes and a little water, and cook till soft.
- Now add the cooked potato and the horsegram Sprouts and combine well. Check salt and add to taste.Leavecthe randayi boiling gently until gravy blends well with the potato- sprouts mixture.
- Garnish with fresh coriander leaves and serve hot with Chappatis,rotis, puris or Pav bread…
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