Ingredients
Two cups bean sprouts
1/2 cup curds
2 teaspoons gram flour
1/2 teaspoon ginger paste
1/4 teaspoon green chilli paste
1/4 teaspoon turmeric powder
One-third teaspoon chilli powder
Pinch of hing (asafoetida)
1/2 teaspoon cumin seeds
1/2 cup capsicum cut slant to one-inch pieces
3/4 cup roasted and skinned tomatoes cut slantingly to one-inch pieces
1 tablespoon chopped coriander leaves
1/4 teaspoon garam masala
Salt to taste
1 - 2 tablespoons oil for cooking
Method
Boil half a litre of water and add the bean sprouts. Cook for two minutes and
drain. Mix the curds and gram flour to make a smooth paste. Heat the oil in the
pan, add hing, cumin seeds, ginger and chilli paste, turmeric and chilli
powder, curd and gram flour paste and cook for two minutes. Add salt and
sprouts and cook for a minute. Add the chopped capsicum, tomato and coriander
and stir for a minute. Sprinkle garam masala and coriander leaves and serve hot. |