Chilli Tempered Soybeans, Cowpea and Dried Sprats
A tasty accompaniment to rice, this recipe consists of chilli tempered soybeans, cowpea & sprats, combined to create delicious flavour. Try it on your menu.
Ingredients
Chilli Tempered Soybeans, Cowpea and Dried Sprats:
-
Olive oil 50.0 ml
-
Curry leaves 20.0 g
-
Lemongrass, thinly sliced 15.0 g
-
Garlic, thinly sliced 30.0 g
-
Ginger, shredded 20.0 g
-
Green chilies, thinly sliced 100.0 g
-
Onions, sliced 200.0 g
-
Red chilies, dried, cut into strips 20.0 g
-
Soybeans, white, soaked, boiled & drained 250.0 g
-
Cowpeas, black, soaked, boiled & drained 250.0 g
-
Dried sprats, fried 500.0 g
-
Tomatoes, cubed 200.0 g
-
Crushed pepper 5.0 g
Preparation
-
Chilli Tempered Soybeans, Cowpea and Dried Sprats:
- Heat oil in a pan and fry the curry leaves, lemongrass, garlic, ginger, chillies and onions on low fire till fragrant.
- Add dried chillies and sauté further till golden.
- Add the boiled soybeans, cowpeas, fried sprats, Knorr Aromat Seasoning Powder, tomatoes, Knorr Lime Seasoning Powder, pepper and temper it well.
- Serve as an accompaniment with rice meal.
