Sprouted Red Chori and Coconut Subji

Ingredients :Sprouted Red Chori Beans : 1 cup

Chopped Tomato : ¾ cup

Onion : 1

Handful of fresh coconut pieces

Handful of cilantro

Ginger Garlic Paste : 1 tsp

Mustard Seeds : ½ tsp

Cumin Seeds : ½ tsp

Red Chilli Powder : 1 tsp

Garam Masala : 1 tsp

Curry Leaves : 1 sprig

Turmeric Powder : ¼ tsp

Salt to taste

Oil : 1 tsp

Method :

Grind the fresh coconut and cilantro into a smooth paste and set aside. Peel and chop the onion into small pieces and set aside. Heat a teaspoon of oil in a wok and add the mustard seeds and cumin seeds. When the seeds stop popping, add the curry leaves and ginger garlic paste and fry for a minute. Now add the chopped onion and fry until light golden color. Then add the red chori sprouts, chopped tomato, turmeric powder, salt and a cup of water to it. Cover with a lid and cook. Add the red chilli powder, garam masala, ground coconut mixture and little water to the gravy and cook for another few minutes. Switch off the heat and serve hot with steamed rice or roti.

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