A gentle flavor with sweet undertone makes spinach sprouts one of my favorite curries. Tender spinach moistens the moong sprouts as they cook in this recipe.
Spinach with Sprouts
1 bunch of fresh spinach
1 cup moong sprouts
1 red onion or shallot
2 green chillies, Indian or Thai variety
1/4 teaspoon turmeric
1/4 teaspoon salt, or to taste
1 tablespoon, freshly grated coconut
For cumin tadka: 1 tablespoon of peanut oil, 1/4-teaspoon of cumin seeds
Trim away the spinach roots and finely chop the fresh leaves and tender stems.
Finely chop onion and green chillies.
In a deep-bottomed skillet set over medium heat, heat a tablespoon of peanut oil. Add cumin and saute to fragrance. Add onion and green chillies. Stir-fry to soft-brown. Add the sprouts and spinach. Partially cover the pan and cook, until the leaves have collapsed. Sprinkle turmeric, salt and coconut. Mix well and continue cooking for another two minutes. Serve hot.
Spinach&sprouts is a great workout vratham food and I usually have it as it is without rice or roti. But I know that spinach&sprouts make a nice side dish to dal and rice or roti and a tasty filler for samosas and kachoris.
Spinach Sprouts ~ Getting Ready for Kay’s Workout Vratham