Beansprout Ghonto | Beansprout Dry Curry

Beansprout Ghonto | Beansprout Dry Curry

Author: Rumki Paul
Course: Side Dish
Cuisine: Bengali
Preparation Time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Servings: 3-4 Persons

Beansprout Dry Curry is my own variation of Mocha Ghonto, which is hugely famous recipe in West Bengal and Bangladesh. It is originated from Bengali cuisine and it’s a pure comfort food. It is the amalgamation of Beansprout, Potatoes, Gobindobhog rice with some spices and Coconut. It is a very healthy and delectable dish which can be paired up with rice.

When I first saw Beansprout in London, I could visualize Banana Blossoms in the back of my mind. Mocha Ghonto (Banana Blossoms Dry Curry) is a very delicious and famous Bengali preparation. Instantly, I got the idea of preparing Beansprout Ghonto. I thought of trying it once and came up with this recipe.

The most widely used Beansprout is Moong Beansprout. Hence, I have used the same for my dish too. It can be consumed stir fried, raw or even as a juice. In India, people make amazing curries with it too. I heartily believe that Indian spices can make any boring vegetable, greens, staples or sprouts interesting and delicious.

Beansprout Dry Curry is a very simple and easy recipe which can get prepared within half an hour without spending much effort. It can be paired up with plain Basmati rice or Ghee rice. You must try once to believe me. But before jumping into the recipe, let me share few interesting facts about Beansprouts.

Health benefits of Beansprout

In this preparation, first I have washed and soaked the Gobindobhog rice for half an hour. Then I have drained the water and kept the rice aside. If you don’t have Gobindobhog rice, then you can use Basmati rice instead of that.

What is Gobindobhog Rice?

I have added the Gobindobhog rice into the pan with Potatoes and fried them for some time. The Gobindoghog rice itself has a pleasant smell which uplifts the texture and flavour of the dish.

I have used Cumin seeds, Bay leaves for tempering and Cumin powder, Coriander powder and Garam Masala powder for flavouring of the dish.

In this dish, I have also used desiccated Coconut for flavouring. In Bengali style Ghonto, Coconut plays an important role in flavouring the dish. You can use freshly grated Coconut too instead of desiccated Coconut.

I have used whipped Yogurt here to add some creaminess to the dish. But it is completely optional. If you like to stick to vegan, then you can skip it.

I have not added Chilli powder in this preparation and have preferred to use only green Chillies. This has helped to add a fresh flavour to the dish. As Bengali Ghontos normally have a slight sweetness in its taste, so I have used Sugar in this recipe.

Ingredients:

• 350 grams Beansprout, washed
• 1 large Potato, medium diced
• 2 green Chillies
• 1 tablespoon Gobindo Bhog or Basmati rice
• ¼ teaspoon Cumin seeds (Jeera)
• 1 Bay leaf
• ½ teaspoon Turmeric powder
• ¾ teaspoon Cumin powder
• ½ teaspoon Coriander powder
• ½ teaspoon Garam Masala powder
• 1 tablespoon Yogurt (Optional)
• 2 tablespoons grated Coconut
• Salt to taste
• 1 teaspoon Sugar
• Oil for cooking
• Carrot slices and Cilantro for garnishing.

1. Wash the rice and soak it in water for 30 minutes.
2. Drain away the water and keep the rice aside.
   

3. Add Oil into the pan and put the flame in high.
4. Once the Oil is hot, add Cumin seeds, Bay leaves and let them crackle.
   

5. Add Potatoes and rice and fry them for 2 minutes.
   
   

6. Cook it in medium flame and stir continuously.
7. Add Beansprout, green Chillies and give a nice mix.
   

8. Cover the pan and cook them for 5-6 minutes in low flame.
9. When the volume of beansprout reduces to 3/4th, add Salt, Turmeric powder and Yogurt.
   

10. Stir nicely and cook them for another 2-3 minutes in low medium flame until the Beansprouts get tender.
11. Cover the pan and stir occasionally.
12. Add Cumin powder, Coriander powder, desiccated Coconut and mix all the ingredients properly.
    

13. Cook it in lowest flame for another minute.
14. Sprinkle some Garam Masala powder, Sugar and give a nice mix.
    

15. Cook it in low flame for a minute and switch off the flame.