1 to 2tablespoonchopped coriander leaves(cilantro leaves)
salt as required
Chop all tomato, onion, ginger, garlic and green chili. Keep aside.
Heat 1.5 tbsp oil in a pan. Add the finely chopped garlic and ginger. Stir and saute till the raw aroma of both goes away.
Then add chopped onions, green chilies and a pinch of asafoetida. Stir and saute till the onions become translucent.
Meanwhile, when the onions are getting sauteed, rinse the moong sprouts.
So the onions have got translucent, add the diced tomatoes.
Then add 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp red chili powder, 1/4 tsp turmeric powder and 1.5 tsp goda masala. If you don't have goda masala then add 1/2 tsp garam masala powder.
Stir and mix everything very well.
Then add the potato cubes and moong sprouts. stir again.
Add 1 to 1.5 cups water. Stir. season with salt.
Cover and simmer on a low to medium flame till the moong sprouts are done.
Then add chopped coriander leaves.
Stir once more. The sprouts sabzi can be made dry or with some gravy. I usually keep a little stock as you see in the below pic. But if you prefer for a dry sabzi, then simmer on a medium flame till all water & moisture evaporate.
Serve moong sprouts sabzi with chapatis or parathas.