1 tbsp besan (Bengal gram flour)
2 tbsp oil
1/2 cup finely chopped onions
7 to 8 curry leaves (kadi patta)
2 cups blanched mixed sprouts (moong, mask, black chana, kabuli chana, etc.)
1/2 cup finely chopped tomatoes
1/4 cup finely chopped coriander (dhania)
1 tsp black salt (sanchal)
For the garnish
2 tbsp chopped coriander (dhania)
1/4 cup nylon sev
Mix the besan with ¾ cup of water and keep aside.
Heat the oil in a wok, add the onions and curry leaves and stir-fry till the onions turn translucent.
Add the mixed sprouts and salt and stir-fry for a couple of minutes.
Add the besan mixture, mix well and cook for 3 to 4 minutes.
Add the tomatoes, coriander and black salt. Mix well and stir-fry for 3 to 4 minutes.
Serve immediately garnished with coriander and nylon sev.