Mixed Sprouts – 250 g
Potatoes – 2-3 cut into cubes
Methi Leaves – ½ cup
Ghee/Oil – 5-6 tbsp
Tomato – 4-5
Red chillies – 4-5
Ginger – 1 medium piece
Grated Coconut – 1/2 cup
Mustard Seeds – 1 tsp
Fennel Seeds – 1 tbsp
Poppy Seeds – 1 tbsp
Cumin -1 tsp
Subji masala powder – 1 tbsp
Red chilly powder – ½ tbsp
Coriander powder – ½ tbsp
Turmeric powder – 1/2 tsp
Curry Leaves – 1 sprig
Salt to taste
Fresh coriander leaves
In a kadai add ghee / oil – once hot add red chillies, fennel seeds, poppy seeds, cumin, ginger and saute for 3 minutes.
Now add tomatoes (add only half the quantity), coconut and saute for a few minutes till tomatoes become soft. Take it off the stove and allow it to cool.
Once cool blend them in a mixie into a fine paste.
In a cooker add oil and once hot add mustard seeds, curry leaves and asafoetida and saute for a couple of minutes. Now add the remaining tomatoes, methi leaves and saute them till the tomatoes become soft.
Now add the potatoes, turmeric powder, red chilli powder, coriander powder and subji masala powder and mix them well.
Now add the mixed sprouts, ground paste and saute for a few minutes.
Add 3 – 4 cups of water and allow it to come to a boil.
Now close the lid and let it cook for 4 whistles.
If the consistency is watery add besan to thicken the gravy.
Garnish with coriander leaves.
Mixed sprouts masala with methi is now ready!!