Preparation time 15 minutes

Cooking time 20 minutes

Total time 35 minutes

Servings 4 people               

Type of Recipe: Lunch and dinner

Author Asmi Kadam

Ingredients:

• 1 cup sprout moong
• 1 chopped onion
• 3 to 4 chopped green chilies
• 1 chopped tomatoes
• 1 chopped potatoes with small pieces
• Chopped coriander
• ¼ th cup grated coconut
• 1 teaspoon Ginger garlic paste
• ½ teaspoon Mustered seeds
• ½ teaspoon cumin seeds
• Curry leaves
• ¼ th teaspoon asafoetida
• ½ teaspoon turmeric
• Salt
• Oil

Method:

Wash the sprout moong in the water. Drain the water from the sprouts and keep aside.

Now, heat a vessel on a medium flame. Pour 3 to 4 tablespoons of oil into the vessel. Once oil heated, add mustard seeds, cumin seeds. Once they fluttering, add asafoetida, curry leaves, chopped onions and chilies. Fry till onions change the colour. Now, add ginger garlic paste. Sauté well. Now add chopped potatoes. Mix it. Add turmeric. Mix it.

Now add sprout moong into the onions. Add salt to taste. Mix well. Keep a plate on a vessel with half glass of water. Keep the flame slow.

Note: The reason for keeping water in the plate. It helps to cook the veggies early as possible and it also not burn the veggies inside the bottom of the vessel. This method mostly use for making dry subzi.

Allow to cook the subzi for 10 minutes. In-between check whether sprouts are cook or not. If not, then allow to cook for another 5 minutes. Then, add chopped tomatoes into the subzi.

Mix well. Once the tomatoes cook. Add grated coconut and chopped coriander into the subzi.

Mix it properly.

Serve this sprouts moong subzi with roti.

You also give this healthy and tasty subzi in children’s Tiffin.

Thank you.

Have a wonderful day.