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Make Paste of
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1/2 fresh coconut (1 cup grated)
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1" piece ginger
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Roasted together for paste:
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1 tsp. coriander seeds
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3 dry whole red chillies
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1/2 tsp. methi (fenugreek) seeds
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1/2 tsp. cumin seeds
Method
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Add water to sprouts till covered.
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Add salt and whole green chilli.
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Boil and simmer covered till sprouts are tender.
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Heat oil in a heavy pan, add cumin and mustard seeds.
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Allow to splutter, add curry leaves and asafetida(hing).
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Stir, add paste, stir, add tamarind water, bring to a boil.
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Add sprouts, and some of its drained water.
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Simmer for 3-4 minutes.
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Serve hot with rice.
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Ingredients
