Beans Sprouts are used extensively in Chinese cooking, I love the crunch they provide to the noodles. But we also cook it in this curry form to be had with rice.



Ingredients (Serves 2)
1 cup beans sprouts
1 onion, chopped
2 large tomatoes
2 green chilies
1 inch ginger
10-12 curry leaves
1 tsp coriander powder
1/4 tsp red chili powder
pinch of turmeric
salt to taste
fresh coriander leaves for garnish

Method

1. Puree the tomatoes, green chilies and ginger together. Keep aside.
   
2. Heat 2 tsp oil in a pressure cooker.
   
3. Add the onions and fry them till the are golden brown in color.
   
4. Add the curry leaves, coriander powder, red chili powder and turmeric. cook for 30 sec mixing well.
   
5. Add the pureed tomatoes and cook will the oil separates.
   
6. Add 2 cups of water, salt and the beans sprouts. and close the cooker lid.
   
7. Wait for two whistles. Let the steam out naturally.
   
8. Open cooker, boil the gravy to required consistency.
   
9. Adjust Seasoning, garnish with coriander leaves.
   
10. Serve with rice.