Monday, 23 September 2013

Low Oil Sprout with Gravy (Indian savory Of Sprout)

Sprout With Gravy (Indian Savory Of Sprouts)
Sprouts have their own taste and if seasoned too much with spicy and made in too much oil it loses its all nutrients as well as taste. In Maharashtra sprouts are made either dry or with gravy. When the one with gravy is paired with finely cut onions, tomatoes, besan ki Sev and pav it is called Missal –Pav, one of the specialties of Maharashtra. This savory can be enjoyed with roti/parantha/Bhakari(Indian bread of Millet) or Pav (Unleavened bread).

Preparation Time: 10 min.
Cooking Time: 10 min
Servings: 5-6 large helpings.

Ingredients Required or Making Sprout Vegetable with Gravy : (Cup measurement is by 150 ml. tea cup)
  • 2 Cup Moong sprout /Sprouts of 100gm. Whole Green Gram (Sabut Moong)
Moong Sprouts
  • 1 Tea cup finely cut Onion 
Finely cut Onion
  • 1 Cup finely cut Tomatoes
Cut Tomatoes
  • 3-4 Green Chilies
Cut Green Chilies
  • 2-3 cm. Ginger
  • 1 Teaspoon Kasoori Methi (Dried leafs of Methi)
  • 5-6 Kadi patta 


Kadi Patta (Curry Leafs)
  • 1/4Teaspoon Turmeric powder
  • 1 Tea spoon cumin seeds
  • 1 tea spoon Olive oil/Any cooking oil
  • Salt to taste
Direction For Making Moong Sprout Vegetable with Gravy:
  • Wash the sprouts and keep aside.
  • Grate Ginger.
  • Heat one teaspoon oil in a wok till smoking hot, Lower the flame and add
    • Cumin seeds
    • Kadi patta
    • Green chili pieces
    • Grated ginger
  • When the seeds have spluttered and the color of curry leafs and green chili pieces change (It will take less than one min,) add finely cut onions.


1 ml. Oil being Heated
Onion being sauteed with Seasoning
  • Cook on low flame till they turn transparent not golden brown.
  • Add
    • Finely cut tomatoes
    • Turmeric powder
    • Salt and cook on low flame till the tomatoes become soft and the mixture starts leaving the edges of wok.


Masala Ready For Sprouts to be Added
  • Add sprouts and cook for 2-3 min. only with regular stirring.
Sprouts added and Being Cooked On Low Flame
  • Add 300 ml. water and bring the flame to high.
Water Added and Flame Brought to High
  • Give one boil add kasoori methi mix and cover. 
Kasoori Methi Added
  • Switch off the gas and let it stand for 10 min.
Sprouts Savory
  • Take out in a serving Bowl and serve hot sprout vegetable with roti/parantha/Jowar or bajara Bhakri/pav.
Sprouts Savory
  • Add 4-5 tea spoons of Besan ki Sev. Top it up with1-2  finely cut onion and 1-2 tea spoon tomato. Wedge of lemon and a green chili. Your Missal is ready. Serve it with Pav. 
Tips:
  • Never cook sprouts too much its nutrients get destroyed and it becomes hard and chewy.
  • Taste the green chilies before adding as the hotness of chilies changes with the different variety.
  • Check for the spiciness of vegetable before adding red chili powder.
  • As Kasoori methi is added thus Cilantro (Coriander leaves) are not required for garnishing.
Suggested variations:
  • If you do not wish to put onions then 2 teaspoon of coriander seeds (Dhaniya powder) should be added once tomatoes are cooked. Do not put coriander seeds powder directly to the oil.
  • 10-15 seeds of ground nut can be roasted, and crushed coarsely after removing the peel and added just before serving to add crunchyness.
  • Cilantro (Coriander leafs) can be taken for garnishing, but if cilantro is being used avoid kasoori methi.
Finely Cut Cilantro
  •  Matki, or any other sprouts can be made the same way.

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