Ingredients:

• 2 cups- Moong Sprouts or 2 cups- fresh Channa
• 1 Coconut
• 1 onion, chopped
• 1 tsp-corn flour
• oil
• salt to taste
• To be ground into paste
• 1 cup- chopped Coriander
• 7 Green chillies
• 1/2″ -piece Ginger
• 6 Cloves Garlic
• 2 tsp -Lemon Juice
• 4 to 5 Spinach leaves
• For the Methi muthias
• 2 cups -chopped Methi
• 1/2 cup -Wheat Flour
• a pinch of Asafetida
• 1 tsp- Sugar
• 1 tsp- Chilli Powder or 1 tsp- Green Chilli-Ginger paste
• 2 tbsp -hot Oil
• Oil for frying
• For garnish Chopped Coriander

Method:

1. Boil the channa (or the moong sprouts). Scrape out the coconut meat, add 2 cups of water and blend in a blender. Strain the coconut milk.
2. Heat the oil and fry the onion for one minute. Add the paste and fry for 3 to 4 minutes.
3. Add channa or the sprouts.
4. Mix the corn flour in the coconut milk, add salt and add to the chana mixture.
5. Mix all the ingredients for the methi muthias including the hot oil. Shape into balls and deep fry in oil on a slow flame.
6. Add these balls to the curry. Serve hot decorated with fresh coriander.

Recipe courtesy of Usha