Kele Sali Ani Moogu Galnu Elichikeri Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and saut茅 until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 3.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they turn soft and mushy.
• STEP 5.Add the sprouted moong beans and cook for 5 minutes.
• STEP 6.Add the chopped ripe bananas and mix gently. Cook for another 5 minutes.
• STEP 7.Add water as needed to adjust the consistency of the curry. Simmer for a few minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to use ripe bananas for this recipe as they add sweetness and creaminess to the curry.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• If you don't have sprouted moong beans, you can use regular moong beans and soak them overnight before cooking.
• For a variation, you can add coconut milk to the curry for a richer and creamier texture.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Kele Sali Ani Moogu Galnu Elichikeri with steamed rice or roti for a complete meal.
• Garnish with fresh coriander leaves and serve hot.