Sprouts Curry

Ingredients:
Whole Moong  Sprouts - 1/2 cup
Alasandalu (BLack Eyed Peas) - 1/2 cup
Fenugreek seeds Sprouts - 1 tbsp
Chick peas sprouts - 1/2 cup
Tomatoes - 4
Onions - 2
Green chillies - 2
Ginger garlic paste - 2 tsp
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1-2 tsp
Cumin & Mustard seeds - 1/2 tsp
Oil - 1 tbsp
Coriander leaves
Curry leaves

Method:

• Finely chop onions, green chillies and tomatoes.
• Heat oil in pressure cooker, add cumin and mustard seeds, curry leaves and fry for 1 minute.
• Add ginger garlic paste, green chillis, onions one by one and fry till onions are translucent.
• Add tomato pieces, spices and cook till oil floats.
• Add all sprouts,mix well and fry in high flame for 2 minutes then add 1-2 cups of water and close the lid.
• Cook up to2 whistles in high flame and 1 whistle in low flame.
• when lid open, add coriander leaves, cook again till water evaporates little and the gravy becomes little thick.
• Serve with roti. 
• This is healthy  curry for diabetics and others.