Ingredients with Measurements:
- 1 cup Palmyra sprouts
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 green chili, chopped
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 2 tbsp oil
- 1 cup water
- Fresh coriander leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. Rinse the Palmyra sprouts thoroughly and drain the water.
2. Heat oil in a pan and add cumin seeds. Let them splutter.
3. Add chopped onion and green chili. Saute until onion turns translucent.
4. Add ginger-garlic paste and saute for a minute.
5. Add chopped tomatoes and cook until they turn soft.
6. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
7. Add Palmyra sprouts and mix well.
8. Add water and cover the pan. Cook on low heat for 15-20 minutes or until the sprouts are cooked.
9. Garnish with fresh coriander leaves.
30-35 minutes
Temperature: Low heat
Serving size: 2-3 people
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 10g
- Protein: 2g
- Fiber: 3g
Substitutions for ingredients:
- Palmyra sprouts can be substituted with any other sprouts.
- Green chili can be substituted with red chili powder or black pepper.
Variations:
- Add boiled potatoes or paneer for a more filling curry.
- Add coconut milk for a creamy texture.
Tips and tricks:
- Rinse the Palmyra sprouts thoroughly to remove any dirt or debris.
- Use a non-stick pan to prevent sticking.
- Adjust the spice level according to your preference.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the curry in a pan on low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or bread.
Garnishes:
- Fresh coriander leaves
Pairings:
- Rice, bread, or naan
Suggested side dishes:
- Raita or salad
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the sprouts thoroughly to prevent any foodborne illnesses.
Food history:
- Palmyra sprouts are a popular ingredient in South Indian cuisine.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve hot with rice or bread.
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