The weather is getting cold and days are short in our neck of woods. It is time to take out the fall/ winter clothes out, I feel like I put them in just yesterday. Hmmmm I wonder why summer or warm weather is so short lived. But it is what it is, so let’s move on.

As part of fall cleaning the house, I’ve decided not to buy any groceries until I completely finish everything I have in the refrigerator. I am planning to cook all the dishes for the CCChallenge with the ingredients that I have in the fridge right now. This way I get to use the ingredients and get to try new recipes from cookbooks/ bookmarks. I have marked the ingredients I want to use up before buying more. These are just the perishable goods in the fridge, I have a well stocked pantry that I will start cleaning later.

So today’s recipe comes from a Telugu cooking show I watched recently. This show has a segment where a mystery ingredient is given to the contestants and they have to cook a dish using this ingredient. Lucky for me, they had spring onions as the secret ingredient and one of the contestant made this sprouts & spring onion curry. The addition of roasted sesame powder gives the dish a nutty and delicious taste. It goes well with rice, roti or even as a filling for wraps.

 

Sprouts & Spring Onion Curry
Sprouts & Spring Onion Curry
Yum
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Sprouts & Spring Onion Curry
Sprouts & Spring Onion Curry
Yum
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Ingredients
  • 6 ~ 8 Spring Onions Scallions / - chopped (~1cup)
  • 2 tbsps tomato paste - (or use 1 ripe tomato, chopped)
  • 2 tbsps Sesame seeds - roasted and ground
  • 1 tsp seeds Nigella
  • 1 tsp Cumin seeds
  • 2 Chilies Green - slit
  • 1 tsp chili powder Red - (adjust as per taste)
  • 1 tsp coriander Ground
  • ½ tsp cumin Ground
  • to taste salt
Servings: serving
Instructions
  1. Heat 1tbsp oil in a pan; add nigella and cumin seeds. Once the seeds start to splutter, add the chopped spring onions and green chiles; cook for 2~3 minutes or until the onions are tender.
  2. Next add the tomato paste and cook for 2 minutes.
  3. Add red chili powder, ground coriander. cumin and salt. Mix well and add ½cup of water.
  4. Now add the sprouts and cook covered for 8~10 minutes for the flavors to meld. Add more water if you like some gravy in the curry.
  5. Finally add the roasted sesame seed powder and cook for 1~2 minutes. Garnish with chopped cilantro (optional) and serve with rice or roti.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook Challenge: October -- Week 2'.

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0 thoughts on “Sprouts & Spring Onion Curry”

  1. I can eat this curry as it is as a snack or for breakfast. I was this and the other recipe you posted today in my FB news feeds before going to bed. All I dreamt was those beautiful boards.. 🙂

  2. I am doing this too Pavani-clearing my pantry before buying new ingredients but the temptation is really hard to resist! This curry looks really good and I am eying that board in the first pic 🙂

  3. Love this post Pavani, enjoyed looking at your fridge and that’s a well stocked one…very nice that you want to use all your ingredients before stocking again..that’s a nice differently combined dish..don’t usually use onion seeds in our curries right…love your pics as always..

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