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East Indian Mixed Sprouts Usal Foogath Curry

Usal Foogath - Mixed Sprouts Foogath

Usal foogath is the perfect side dish with any fish curry or meat dish. Lightly spiced with just green masala this is simple and easy to make in just 10 minutes. It can be served on its own with rice rotis, chapati or over steamed rice.
Course Dinner, Lunch
Cuisine Anglo-Indian, East-Indian, Indian
Keyword beans, dehydrated legumes, mixed sprouts
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 157kcal
Cost $5


  • Pressure cooker
  • Cutting Board
  • Kitchen Knife


  • 250 grams Mixed Sprouts Usal
  • 1 small Onion
  • 1 tbsp Garlic
  • 1 tbsp Ginger
  • 2 Green chilies chopped (or more)
  • ¼ cup Coconut Fresh
  • ½ tsp Turmeric haldi
  • ½ cup Tomato chopped
  • ½ cup Coriander leaves Chopped
  • ½ tsp Garam masala
  • 1 tsp Bottle masala optional
  • 2 tbsp Cooking oil


  • In a frying pan dry roast the grated coconut
  • In a mixer or food processor blend onion, garlic, ginger, roasted coconut, and half the coriander leaves. Add a little water as necessary to make a smooth paste.
  • In a pressure cooker, add oil and ground masala along with the chopped chilies and remaining coriander leaves. (don't have a pressure cooker? - see instructions below)
  • Saute for 2 to 3 minutes until fragrant. Add a few tablespoons of water if necessary to prevent burning.
  • Next, add the, chopped tomatoes, turmeric, garam masala (and bottle masala if using) - saute a minute more.
  • Then add the rehydrated bean sprouts or usal. Season with salt and pepper.
  • Add about ½ cup water - close the lid and pressure cook for 3 minutes after the first whistle
  • Release the pressure and open the pressure cooker.
  • Taste and adjust seasoning and consistency - if too dry add a little water or let cook until excess moisture is evaporated.
  • Serve with rice rotis, chapati or rice



Don't have a pressure cooker?

These can be made on the stove top with a little variation. 
  • Place the mixed sprouts in a pot
  • Add water about an inch above the sprouts
  • Bring to a boil then low the heat and simmer on medium-low for about 10 minutes or until soft and tender.  
  • Then proceed with the recipe above in a saute pan 
  • Since the sprouts are cooked you will skip the pressure cooker cooking of course, 
The reason we cook the sprouts separately on the stove top is because they cook faster in plain water as compared to with the masala. 


Calories: 157kcal | Carbohydrates: 23g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 422mg | Fiber: 6g | Sugar: 3g | Vitamin A: 226IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg