As mentioned earlier, you can mix sprouts with a combination of vegetables and this way sprouted green gram becomes palatable too. I tried using a choice of spices and ingredients to enhance the taste of this dish. Here is the recipe:
- One tender snake gourd
- 2 onions
- 1 tomato
- 3 flakes of garlic
- One hand full of mint leaves
- 2 green chillies
- One teaspoon of jeera (cumin seeds)
- 1/2 teaspoon of daniya powder (coriander powder)
- One teaspoon of panch phoran*
- One small cup of green gram sprout
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of hing (asafoetida)
- 2 to 3 tablespoon of curd
- 2 teaspoon of cooking oil
- Salt for taste
Mixture of 5 spices that is mustard(rye), methi (fenugreek), jeera, fennelseeds(sonf), and kala jeera in equal quantity.
- Cut the snake gourd in to small pieces.
- Cut onion into small pieces.
- Cut tomato into four.
- Grind onion, garlic, tomato, green chillies, raw jeera, pudina and curd in to fine paste.
- Boil snake gourd and sprout in a pan with enough salt, and water, turmeric powder, and hing till it is completely cooked.
- Remove it and keep it aside.
- Put 2 tsp oil in a frying pan, add panch phoran and let it splutter.
- Add cut onion and fry till it becomes soft.
- Add the ground paste and fry till the raw smell goes.
- Add dhaniya powder and fry for a minute.
- Add the cooked snake gourd and sprout and fry for 5 minutes.
- If required water may be added to make it gravy.
- Garnish with coriander leaves.