Matkichi Bhaaji

• 2 tbsp Oil
• 1 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• A few Curry leaves
• 1 inch Ginger (finely chopped)
• 3-4 Garlic cloves (minced)
• 1 medium Onion (chopped)
• Salt (to taste)
• 1/4 tsp Haldi (turmeric powder)
• 1 tsp Red chilli powder
• 2 medium Tomatoes (chopped)
• 1 cup Matki sprouts (moth beans, soaked and sprouted)
• Aazol’s Goda Masala
• 1/2 cup Water
• Fresh Coriander leaves (for garnish)

Method:

1. Heat Oil and Sauté Spices:

Heat oil in a pan.

Add cumin seeds and mustard seeds. Let them splutter.

Toss in curry leaves, ginger, and garlic. Sauté until aromatic.

2. Cook the Onions:

Add chopped onions and cook until they turn golden brown.

Season with salt, haldi, and red chilli powder. Mix well.

3. Add Tomatoes:

Stir in the chopped tomatoes and cook until they soften and blend with the spices.

4. Add Matki Sprouts and Goda Masala:

Mix in the matki sprouts and Aazol’s Goda Masala

Stir to coat the sprouts evenly.

5. Simmer and Cook:

Pour in water, cover the pan, and let it cook for 8-10 minutes or until the sprouts are tender.

6. Garnish and Serve:

Once cooked, sprinkle freshly chopped coriander leaves on top.

Serve hot with bhakri, rice, or pav.

Tips:

Customise Heat: Adjust the red chilli powder based on your spice preference.

Cook Perfect Sprouts: Soak matki overnight and sprout them a day in advance for the best results.

Add Coconut: Sprinkle fresh grated coconut for a traditional touch.

Relish this classic Matkichi Bhaaji with Aazol’s signature Goda Masala for an authentic Maharashtrian experience!