Moong & Karela Curry | Sprouted Mung Bean & Bitter Gourd Curry

This delicious sprouted mung bean & bitter gourd curry is healthy, vegan and loaded with nutrients. Tastes great with chapathis or rice

Course Side Dish

Cuisine Mangalorean

Keyword Bittergourd, Curry, Moong Dal, Mung Bean, Vegan

Prep Time 20

Cook Time 10

Servings people

Calories 191kcal

Cook the vegetables with a little salt and water till tender but not mushy. You can pressure cook them too for just under a whistle (turn off the heat when you hear the hissing sound). Just make sure to cook the sprouts first, remove and then cook the bitter gourd and the chayote. Keep aside
Roast the red chillies and fenugreek seeds in 1 teaspoon of oil and then grind them along with the rest of the ingredients to a very fine paste. Reserve the masala water (used to rinse the mixer jar)
Transfer the ground masala into a pan, add the masala water and the vegetables. Adjust the consistency of the curry by adding the liquid that was used to cook the vegetables. You may also use plain water if the liquid feels too bitter. Adjust salt and bring the curry to a boil, reduce and simmer for 2 minutes. Turn off the heat
To temper, heat oil in a smaller pan and toss in the mustard seeds. When they stop spluttering add the crushed garlic and fry for a few seconds before adding the curry leaves. Stir. Pour the seasoning over the curry and cover the pan immediately. Serve hot with rice or chapathis