Snow Pea Sprout Curry

Snow Pea Sprout Curry is simple and yet delicious curry made by cooking snow pea sprout with onion, tomato , ginger garlic and regular Indian spices. It can be enjoyed with rotla, bhakri or dhebra.

Course dinner, lunch, maindish, roz ka khana, vegan, vegetables

Cuisine Gujarati, Indian

Keyword curry, gujarati, mixedvegetables,, quickandeasy, rasawalashaak, roz ka khana, snowpea, sprout, vegan

Prep Time 15 minutes

Cook Time 15 minutes

Servings people

Calories 144kcal

Equipment

bowl
knife
pressure cooker
spoon

Ingredients

160 g snow pea sprout washed
1 tbsp oil
1/2 tsp mustard seeds rai
1/2 tsp asafoetida hing, skip to make gluten free
1 onion finely chopped
1 tbsp ginger garlic paste
1 tomato washed and finely chopped
1/2 tsp turmeric powder haldi
1 tsp red chili powder
2 tsp coriander cumin powder dhania jeera powder
1 cup water
salt to taste

Instructions

Clean and wash the snow pea sprout.
Chop the snow pea sprout finely.
Heat oil in a pressure cooker pan. Add mustard seeds and when they crackle add asafoetida.
Add the chopped onions, some salt and saute till the onions are translucent.
Add ginger garlic paste and saute for a minute.
Add chopped tomatoes and saute till the tomatoes soften.
Add spices - turmeric powder, red chili powder, coriander cumin powder.
Saute till the spices are nicely roasted and oil separates.
Add the chopped snow pea sprout.
Mix well.
Add water.
Add the remaininig needed salt and mix well. Cover the pressure cooker lid and put the whistle on. Cook for 4-5 whistles. Let the pressure cooker cool by itself.
Remove the whistle and open the pressure cooker lid. The snow pea sprout curry is needed. (Adjust the consistency of curry. If you find it more watery, then boil the curry till the excess water is evaporated).
Remove the snow pea sprout curry in a bowl and serve hot.
I have served the snow pea sprout curry with palak dhebra (spinach flatbread), dal tadka, potato chips subji, pickled chili as a complete nutritious dinner.

Nutrition