Mixed sprouts and Kundru curry.

Mixed sprouts and ivy gourd curry.

Ingredients

1.Mixed sprouts- lentils and legumes- black gram, greem gram, red lobia,white lobia 2 cups

2. Kundru(ivy gourd) 100 gms

3. Grated fresh coconut 1 cup

4. Green chillies     5

5. Fennel seeds   1 teaspoon

6. Ginger an inch

7. Garlic  five to six cloves

8.  Tomotoes  blanched 3

9.  Curry leaves a few

10. Coconut oil or ghee as per preference 2 table spoon

11. Turmeric powder

12. Mustard seeds

13. Salt to taste

14. Water 1/2 cup

Methods

Soak together blackgram, green gram,red lobia,(legumes) white lobia (legumes)for 8 hours. Drain the water and tie in a wet cloth, keep it in a dark place for sprouting. Remember to sprinkle water on the cloth if dry.  Your sprouts will be ready in a day. You can make the sprout in the sprout maker, or can buy the ready made sprouts too.
Steam the sprouts not boil. Cut the ivy gourd into small cubes. Keep aside. 

Grind together grated fresh coconut,green chillies,ginger,garlic,and fennel to a fine paste, keep aside.

Make a puree of the blanched tomotoes.  Heat a pan put 1 table spoon oil or ghee, add the mustard seed, when it splutter add the chopped ivy gourd turmeric powder, salt and half cup water. Cover and cook until soft and cooked. When cooked, in the same pan, add the tomoto puree, mix well and cook for two minutes covered. Now add the ground coconut mix(masala) and steamed sprouts into the pan and mix well, cook for another 1 minute. Do not over cook. Add curry leaves remaining one teaspoon oil or ghee and remove from fire. Your sprouts and Ivy gourd curry is ready to be served. Serve it with steamed rice or with any Indian bread - roti,naan parota etc.

Note: For the one who doesn't like fresh coconut can replace with half cup cashew nut paste.

(Pic courtesy Google images)