Sprouts Curry and Roti - Lunch box

Quick 5 minutes curry with sprouts and left over roti from dinner - whole some and colorful lunch. That the lunch box is green adds to the effect. I started eating before remembering to take a picture and that explains the torn roti.

  1. Mung Sprouts - 2 cups
  2. Tomato - 1 medium
  3. Onion - 1 small
  4. Chilli - 1 slit into half
  5. Chilli powder - to taste
  6. Turmeric powder - 1 pinch
  7. Black Salt to taste
  8. Oil - 1/4 tsp
  1. Heat the pan, add oil and the jeera/rai seasoning.
  2. Slightly cook the chopped onions and add tomatoes.
  3. Add the sprouts, chilli, turmeric powder, black salt and cook on high heat for about 2-3 minutes for the sprouts to cook thru but retain the crunch.
  4. Add fresh coriander for garnish if desired.
  5. Cool and pack with 2 rotis.
  1. My food is on the spicy side. Reduce/omit chilli if you cannot stand the heat.
  2. Cooking on high for 2 minutes is enough for mung sprouts - really.

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