How to make Mixed Sprouts Ussal -
Mixed sprouts cooked with coconut and goda masala - popular Maharashtrian dish.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Mixed sprouts (मिक्स्ड स्प्राऊट्स ), Goda masala (गोड़ा मसाला)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
For more recipes related to Mixed Sprouts Ussal checkout Mixed sprout ussal. You can also find more Main Course Vegetarian recipes like Boondi ki Sabzi Dal Paneer Sev Tameta nu Shaak - SK Khazana Chatpata Aloo - SK Khazana
Mixed Sprouts Ussal Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mixed Sprouts Ussal Recipe
Mixed sprouts 1 cup
Goda masala 1 teaspoon
Green chillies 3-4
Roasted cumin seeds 1 teaspoon
Scraped coconut 1/4 cup + 2 tablespoons
Oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Curry leaves 15-20
Onion finely chopped 1 medium
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Jaggery (gur) grated 1 teaspoon
Garlic 6-7 cloves
Fresh coriander leaves a few sprigs
Method
Step 1
Grind garlic, green chillies, cumin seeds and ¼ cup coconut with little water to a smooth paste.
Step 2
Heat oil in a non stick pan, add mustard seeds, curry leaves and onion and sauté till fragrant.Add turmeric powder and sauté for 1 minute. Add the ground paste, mix and sauté for 1-2 minutes. Add sprouts and mix well. Add 1 cup water, red chilli powder, and salt and cook. Add jaggery, goda masala and mix. Cook till the sprouts soften.
Step 3
Chop coriander leaves and add half of it to the pan and mix well. Transfer into a serving bowl, garnish with remaining coconut and remaining coriander leaves and serve hot.
Nutrition Info
Calories : 884 Kcal
Carbohydrates : 82.3 gm
Protein : 25.1 gm
Fat : 50.5 gm
Other : Fiber- 23.9gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
