"Sprouted Green Gram (Moong) Chow Chow Bhaji (Kirlailele Moogu- Seemebadanekayi Upkari) topped with Spiced Coconut Gratings" ... A protein rich stir fry veggie that tastes awesome served as side dish along with roti or dal-chawal ... Yummilicious ...
** Prepared this simple upkari/ bhaji with addition of sprouts and semebadanekayi that is in season now. In Mumbai this veggie is difficult to find as only some veggie vendors sell them, luckily I had been to the main market where in I found it loaded in heaps in one particular shop and was really happy that I went ahead and bought them. Now for those few dishes that I always yearn to eat with addition of this vegetable that gives it an unique taste. Stay in touch for more yummier dishes and also nutritious once as I have decided to do some study and include dishes that will be healthier under the present situation. I will be sharing links to the sprouting and spiced coconut gratings recipes at the bottom of this recipe as they are already shared before. Do browse through the same for the method of preparation.
** Here is my simple recipe for "Sprouted Green Gram (Moong) Chow Chow Bhaji (Kirlailele Moogu- Seemebadanekayi Upkari) topped with Spiced Coconut Gratings" …. My Style ….
** You will need 2 cups of green gram (moong) sprouts and one mediums sized chow chow (seemebadanekayi/ chayote squash) and 3-4 tblsp of spiced coconut gratings along with other spices for this recipe.
** Wash 2 cups of moong sprouts in a colander and strain off all excess water. Slice off the outer skin of the chow chow, discard the inner seed and slice them into triangular slices or cubes whichever way you prefer. Wash, drain and keep it aside ready.
** Heat 2 tblsp of oil/ tel (any edible oil), when hot, lower the heat and add in 1 tsp of mustard seeds (sasam/ rai) and when they begin to splutter add in 2-3 red chillies broken into pieces (byadgi mirchi), ½ tsp hing (asafoetida) powder, 8-10 fresh curry leaves (kadipatta/ karbevu) and fry for a few seconds.
** Add in the drained sprouts, mix well, sprinkle some water, cover and let cook on low heat for 5 minutes. Mix once or twice in between and sprinkle water if necessary. Now add in the sliced chow chow pieces and mix well, again sprinkle some water, cover and cook till almost done.
** Add salt (namak/ meeta) to taste and 3-4 tblsp of spiced coconut gratings and mix well. Cover and let cook for another 5 minutes, mixing in between to avoid it getting stuck to the bottom. This is a dry bhaji so do not add in more water, just sprinkle whenever you find it absolutely necessary. Remove and keep it aside covered for few minutes.
** "Sprouted Green Gram (Moong) Chow Chow Bhaji (Kirlailele Moogu- Seemebadanekayi Upkari) topped with Spiced Coconut Gratings" is done and ready to be served. This bhaji tastes best served fresh and hot as side dish along with other dishes with dal- chawal or roti. Do try this simple healthy option of bhaji and enjoy with family and friends.
** Remember “sprouts” are high in protein and are very good for young and old alike, you must add them into you diet especially if you are a vegetarian. Sprouts should be sneaked a little bit into your dishes to obtain maximum health benefits. I always prepared different types of sprouts and store them in an airtight container in my fridge and relish them a handful almost on daily basis.
** Note : For some reason if you are not able to prepare or do not want prepare the spiced coconut gratings, there is absolutely no problem. You can just add in only some fresh coconut gratings towards the end or you can add in a tablespoon of sambar powder along with it for added in spice for the dish. In case you want to forgo coconut then just increase the number of red chillies initially added while seasoning.
** For the “Method of Sprouting” you can browse through the link given below ….
** For the “Spiced Coconut Gratings” recipe, please go through the link given below …
No comments:
Post a Comment
Thanks.