25. BEAN SPROUTS CURRY (Serves 4)

This is a dry curry and should be cooked on low heat to avoid sticking.

Ingredients

300 grams	bean sprouts (moong bean sprouts)
2 large	onion
½ teaspoon	chilli powder
1 teaspoon	black mustard seeds	turmeric
2 teaspoons	ajwain/cumin/caraway	ground cumin	ground coriander
	crushed garlic	crushed ginger	garam masala
¼ cup	oil	green peppers	spring onions

Method

In a pot heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds). Slice the onions, spring onions and peppers.

Add onions and sauté until tender. Add all spices except the garam masala. Fry for a few minutes.

Add the washed and cleaned bean sprouts. Mix well and lower the heat to medium. Leave covered for 10 minutes.

Mix well again and if sticking to the bottom, add some water or oil. Cook on LOW for 10 minutes or until the bean sprouts are tender.

Turn off the heat, add garam masala and leave for a couple of minutes before serving.

Green peppers can be used with the onions. Finely sliced spring onions can be sprinkled with the garam masala at the end of the cooking.

Serve with roti. Bean Sprout Curry is great as a roti parcel or sandwich filler for lunches.