Sprouts Kofta Curry

by vaishaliagte

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I saw the real mung sprouts in chinese shops at USA. In india we allow sprouts till only a small root comes out. But, if the sprouting is continued, we can get a long white root and tiny leaflets. I thought this is a healthier way and should try some recipe.

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Sprouts Kofta Curry recipe - How to make Sprouts Kofta Curry

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Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 serving
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Ingredients

For The Koftas
2 cups sprouted moong (whole green gram)
1/2 cup besan (bengal gram flour)
salt and red chilli powder to taste
oil for frying

For The Gravy
3 big tomatoes
garlic-ginger-green chilli paste
1/2 cup fresh curds (dahi)
1/4 tsp garam masala
salt and sugar to taste

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method

For the koftas

In a mixer, combine all the ingredients except besan and grind coarsely.
Transfer to a bowl and add besan and give it a shape of round balls.
Heat the oil in a deep pan and when hot, deep fry the prepared balls and keep aside.

For the gravy

Combine the tomatoes, garlic, ginger and chilies and grind it to make a smooth paste.
Add 1 tbsp oil in cooking pan, when heated add some cumin seeds and the prepared tomato paste. Let it get cooked till oil starts separating.
Add the curds, salt, sugar and 1 cup water.
When the mixture starts boiling, add prepared koftas, cover with lid for a minute and switch off the flame.
Serve hot garnished with coriander leaves.

This recipe was contributed by vaishaliagte on 22 Aug 2011
I am basically a researcher (biochemist) from Pune, working in the area of food science and nutritio...

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Sprouts Kofta Curry

Sprouts Kofta Curry recipe - How to make Sprouts Kofta Curry

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