Sunday, January 3, 2016


Mixed Sprouts: Gujarati Cuisine
makes: 6 servings

- 6 cups sprouts
- 1 tbsp. plain or spiced ghee (or coconut oil)
- 2 dried cayenne chiles or chiles de arbol
- 1 tsp. heeng (asafoetida)
- 1 tsp. ajmo (ajwain, carom/bishop's weed seeds)
- 1 tsp. powdered turmeric
- 1 tsp. powdered cumin
- 1 tsp. powdered coriander
- 1 tsp. cayenne powder
- 1 tbsp. tamarind paste
- 2 - 3 tbsp. jaggery (or sugar, to taste)
- 3 cups water
- 1 tbsp. salt
- 4 tbsp. chopped cilantro, to garnish
- 1 tbsp. lemon juice
  1. Heat the ghee in a large pan, add in heeng, ajwain, whole red chilies. 
  2. When it's all aromatic, add the sprouts, turmeric, enough water to submerge the sprouts. Pressure cook until done. 
  3. OR - Add steamed sprouts, turmeric, and just enough water to submerge the sprouts. 
  4. Cook to a simmer, then add powdered cumin, coriander, cayenne powder, tamarind paste, and jaggery. Bring to a fast simmer and cook for a few minutes. 
  5. Lower the heat and add salt. Taste and adjust seasonings. 
  6. Turn off the heat and garnish with lemon juice and cilantro. Enjoy!

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