Ingredients
- 3 1⁄2 cups mixed beansprouts
- 1⁄2 tsp ground turmeric
- 3 tbsps rapeseed oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 large or 2 medium onions, finely chopped
- 10-12 fresh curry leaves
- 1 1⁄2 tbsps ginger-garlic paste
- 1-2 green chillies, finely chopped
- 1 tsp ground coriander
- 1⁄2 tsp red chilli powder
- 1-1 1⁄2 tbsps kala masala
- 1 1⁄2 tsps tamarind paste
- 1 tbsp chopped coriander leaves
- 2 tbsps chopped onion, for garnish
- Lemon wedges, to serve
- Salt to taste
Preparation
- Rinse the beansprouts under cold running water, drain, then place in a pan of simmering water with 1⁄4 teaspoon of turmeric and a pinch of salt and cook, covered, for about 10–12 minutes. Heat the oil in another pan, then add the mustard seeds. When they begin to pop, add the cumin seeds and sauté for a few seconds until they become golden.
- Add the onions and sauté until they become translucent. Add the curry leaves, ginger-garlic paste and green chillies and sauté, stirring, until the raw aroma of the ginger-garlic disappears.
- Add the remaining turmeric, the ground coriander, red chilli powder and goda masala. Stir in the tamarind. If using your own tamarind pulp, sauté until the raw aroma of the tamarind disappears.
- Drain the cooked beansprouts, then stir into the pan with the onions, adding 170–240 ml of water, if needed. The mixture should have a semi-thick consistency. Season with salt and simmer for 8–10 minutes on a low heat, stirring occasionally until thickened.
- Just before serving, garnish with the coriander leaves, chopped onion and a lemon wedge.
