Ingredients :
Horse Gram - 1 cup
Potatoes - 4 small cut into chunks
Eggplant - 4 tender ones cut into bite sized pieces
Onion - 1
Coconut - 1/4 cup
Tomato - 1
Clove - 8
Cinnamon - 1/4 inch
Red Chilies - 10
Coriander powder - 2 tbsp.
Ginger crushed - 1 tbsp.
Garlic crushed - 1 tbsp.
Turmeric - a pinch
Mustard - 1 teaspoon
Ghee - 1 tbsp.
Butter a few tbsps.
Salt
Proceed :
To sprout the Horse Gram soak it in water over night. The following morning drain
thoroughly and wash a couple of time in running water. Tie it in a damp cloth in a warm
place and sit it for a day. After a day check if the seeds are germinating. If they have
sprouted well, you can use it right away. If not sit it for one more day, just make sure
that the cloth is not dry.
When you have the sprouts ready prepare for the curry. Pressure cook the sprouted horse
gram in plenty of water till tender and keep it aside.
Combine onion, garlic, ginger, clove, Cinnamon, coriander leaves, coconut, poppy seeds and tomato in a blender and grind it into a fine paste.
Heat ghee in a pan, stir in the paste add chilly powder, coriander powder , potatoes and eggplants followed by the cooked horse gram.
Add salt and cook till the vegetables are tender and the curry is fragrant and well combined. Add more water in between if the curry thickens too much.
