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Wednesday, 21 September 2016

Kirlanu Bagde Ambat/Sprouted moth beans curry


INGREDIENTS:
1 cup sprouted cow peas/ moth beans
1 cup madrs cucumber/magge cut into chunks
10-15 cashew nuts(you can also use tender cashews)
Salt to taste

FOR THE MASALA :
1 cup grated coconut
3-4 red chillies roasted in little oil
little tamarind
Grind the above into a fine paste and keep aside

FOR THE TEMPERING:
1/4 cup finely chopped onions
6 tsp oil

PROCEDURE:

  • Remove the skin of the sprouted beans and cook with madras cucumber/magge and cashew nuts with half cup water
  • Transfer the cooked beans in a vessel,add salt ,masala and little water and adjust the consistency
  • Once it is boiled switch off the gas
  • For tempering,in a kadai put oil abd fry onions chopped till dark brown and add this to the curry 
  • Enjoy with hot rice !!!



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