Spice up those sprouts

Show off your creativity with the delightful ankur ka keema

WHO doesn’t know that sprouts are best for our health? They are rich in digestible proteins, vitamins and fibre. What is more, gram, mung beans and wheat can easily be sprouted at home.

The trouble is that refreshingly crunchy sprout soon become boring. You may try to spice things up by squeezing a little limejuice, sprinkling over with a fistful of raisins, adding a bit of ginger juliennes etc nothing seems to help break the monotony.

We have some wrestler-type friends, who not only survive but also thrive on a breakfast of chana sprouts and gur but who wants to emulate those bull necked buffoons? (We hope we haven’t been overheard!)

Well, we are happy to tell our readers that we have gotten over the problem of monotony. Ankur ka keema is a delightful recipe that offers an excellent opportunity to improvise and show off your creativity.

Ankur  ka  keema

Ingredients
 Mung sprouts 100 g

Channa sprouts 100 g

Potatoes (medium-sized) two

Tomato puree 1tbsp

Tomato (medium-sized) one

Red whole chillies two

Bay leaf one

Cloves 3-4

Cinnamon stick 1 inch long

Cardamoms (brown) two

Ginger-garlic paste 2 tsp

Coriander powder 1 tsp

Cumin powder ½ tsp

Meat masala 1tsp

Oil 3 tsp

Salt to taste

A pinch of red chilli powder

Tempering
Small onion (peeled and sliced very thin) one

Ghee 1tsp

Green chillies (deseeded) two

Method
Wash the sprouts well and mince coarsely in the mixer. Peel wash and cut the potatoes. Wash and chop the tomatoes. Heat the oil in a kadahi. Put the bay leaf, whole chillies, cardamom, pepper, cloves and cinnamon. When these change colour, reduce the heat, add the ginger-garlic paste, stir it with the whole masala for 30 seconds. Add the potatoes and stir-fry it for 2-3 minutes. Then add the tomato puree, along with tomatoes and powdered masala with salt. Stir again for another 2 minutes. Add minced sprouts. Mix well with fried masala, then add 1 cup of boiling water. Cook on medium heat for 5-7 minutes. Fry the sliced onions in ghee till onions become dark brown in colour. Add green chillies and pour over the sprouts. Garnish if desired with thin wedges of lime. Serve hot with roti or rice.





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