- Wash the sprouted fenugreek seeds , drain. Make a paste of ginger, garlic and coconut using a grinder jar without adding water. keep aside until use. Heat oil in a pan. Add mustard seeds to it. Once the seeds splutter, add cumin seeds followed by raw peanuts. lets the peanuts crackle on low heat. Now add curry leaves and green chili pieces. Fry for few seconds. Add finely chopped onion and saute for 1-2 minutes. Next add tomato and stir fry for further 1 minute. Now add the ginger garlic coconut paste and saute for another 1 minute. Lower the flame and add the turmeric powder, red chili powder and garam masala. Stir well. Now add the drained fenugreek seed sprouts. Stir fry everything for a minute or so. Season with salt and jaggery powder. Add finely chopped coriander leaves. Mix well and cover cook for 3-4 minutes on low flame.The sprouts should retain their crunch. Put off the flame. Squeeze lemon juice , stir well and serve.
Ankurit methichi usil
#myrecipe
By Chandana Guptha
Jan, 30th
570
Servings
2 persons
Cook Time
25 minutes
Ingredients
17
- 19
Ingredients
- Fenugreek sprouts
- Onion
- Tomato
- Peanuts
- Jaggery
- Lemon
- Green chillies
- Corinader
- Ginger garlic
- Coconut
- Curry leaves
- Mustard
- Cumin
- Turmeric powder
- Red chilli powder
- Garam masala
- Hing
- Oil
- Salt
