Ingredients :
Sprouted Red Chori Beans : 1 cup
Chopped Tomato : 3/4 cup
Onion : 1
Handful of fresh coconut pieces
Handful of cilantro
Ginger Garlic Paste : 1 tsp
Mustard Seeds : 1/2 tsp
Cumin Seeds : 1/2 tsp
Red Chilli Powder : 1 tsp
Garam Masala : 1 tsp
Curry Leaves : 1 sprig
Turmeric Powder : 1/4 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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