Mung Bean Sprouts

Mung bean sprouts are available in the local and chinese supermarkets in USA. The sprouts are usually 2-3 inches. These are industrially grown sprouts. Such long sprouts cannot be achieved at home.

Here are a few konkani recipes I tried with mung bean sprouts. Wash the sprouts thoroughly in water before using.

Potato Onion Upkari(Stir fry) with sprouts
1 onion, chopped lengthwise
1 small potato. chopped into sticks(optional)
2 fist full sprouts broken roughly into same size as onions
3 red chillies , broken
mustard, urad dal, oil for seasoning

Heat 1 tsp oil in a wok, make a seasoning of mustard, urad dal and red chillies. Add onion and fry till light brown. Add potatoes, salt and water, cook till potato is half done. Add the sprouts. Cook for 5mins so that the rawness of sprouts goes off but retain its crunch.

Onion butti with sprouts
1/2 coconut
1 tsp coriander seeds
5 red chillies, roasted
tamarind
1 big onion
1 fistful sprouts

Make a paste of coconut, red chillies and tamarind. Add coriander seeds and grind of a minute more. In a kadai, roast onions till its wilted. Add coconut paste and salt, cook till done. Add sprouts and cook for 5mins so that the rawness of sprouts goes off but retain its crunch.

Ambat with sprouts
1/4 coconut
5 red chillies, roasted
tamarind
1 cup mixed vegetables
1/2 onion, chopped finely
1/2 cup tor dal
1 fistful sprouts

Make a paste of coconut, red chillies and tamarind. Cook tor dal, add the vegetables and half the onions. Add the cococnut paste and salt, cook till done. Add sprouts and cook for 5 mins. In little oil, fry the rest of onions till golden brown and add to the curry. This curry is called Ambat in Konkani