Moong Sprouts Pav Bhaji

I just love this healthier version of the Bombay pav bhaji. It has been a real challenge for me to make Arjun eat sprouts. This is a tweaked up version of the actual recipe which turned out to be better than the original itself. What more you can use any sprouts in this bhaji. I just had great fun tweaking it around and the kids loved the recipe very much. Hope you will also enjoy this as much as we did.



You’ll Need:


Moong sprouts – 1 cup


Potatoes, boiled and mashed - 1


Onion – 1


Tomatoes – 2 to 3


Ginger garlic paste – 1 tsp


Chilli powder – 1 tsp


Turmeric powder – ¼ tsp


Green chilli – 1


Pav bhaji masala powder – 2 tsp


Garam masala power – 1 tsp


Butter – 2 tbsp


Coriander, chopped – 2 tbsp


salt to taste


Serving Suggestion:


Onion rings


Lemon wedges


Minced coriander leaves


Preparation:


Chop the onions finely. Puree the tomatoes. Slit the green chilli. Boil the moong sprouts in very little water. Do not overcook. Drain and keep the moong water aside.


How to do:


Heat butter in a tava and add the onion and sauté. Add the ginger garlic paste and fry till the onion turns golden. Now add chilli powder, turmeric powder, green chilli and sauté for few seconds. Now add the tomato puree, boiled potatoes, pav bhaji masala, garam masala powder and salt and cook for 5 minutes.


Add the moong sprouts and chopped coriander and cook for atleast 15 to 20 minutes over slow flame for all the flavors to meld together and form into a smooth mixture. If the mixture becomes dry, sprinkle the moong water. Serve hot with bread or rotis with dollops of butter, onion rings, lemon wedge, coriander leaves sprinkled over them.


Note : I have also tried by including other vegetables like cauliflower, peas and mushrooms. Just make sure that the main ingredient is sprouts.


This is off to My Legume love Affair 18th Edition being hosted by Srivalli a brain child of Susan.