Jan 5, 2009

Sprouts stir fry

sprouts stir fried According to me, sprouts should be an essential inclusion in our diet. It contains vitamins, mineral , proteins etc. As I said in my earlier posts, I have decided to concentrate on healthy,fat free and low calorie recipe as much as possible this year. My first post this year, raspberry streusal cake is a healthy and low fat recipe too. And todays post about sprouts is a healthy recipe and so I have decided to send this to Eat healthy- during pregnancy event hosted by Sangeeth.
Its not safe to eat raw sprouts (as such in salads) especially during pregnancy as it may contain bacteria and may lead to infection. But cooking the sprouts will lead to killing of the bacteria making it safe to eat. And the addition of other ingredients gives a nice taste to the stir fry satisfying your taste buds. So heres the recipe for this stir fry.

Mung bean sprouts- 1 cup(made at home. see notes below)
White bean sprouts- 1 cup(store brought)
Onions -1 finely chopped
Tomato- 1 chopped
Garlic- 2 cloves crushed
Green chilly- 1 chopped fine
Salt- 1tsp
Turmeric powder- 1tsp
Coriander powder- 1tsp
Cream- 1tbsp
Cumin seeds- 1tsp
Mustard seeds- 1tsp
Oil- 1tsp

Heat oil in a pan. Add mustard seeds, cumin seeds,garlic and green chillies. Then add onion and saute till it turns translucent. Add tomatoes and cook for sometime. Then add turmeric powder, salt, coriander powder. Mix well. Add the sprouts. Sprinkle little water and cook for 5 to 10 minutes till it becomes soft. Add the cream. Mix well and cook for few more seconds.
Serve as a side dish with rotis.

Notes- For mung bean sprouts- Soak green mung in water for 6 hours or overnight. Drain the water and keep it tied in a wet cloth for a day. Don't store for a long time.
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