Moogagathi

sprouted green beans veggie
This is a semisolid type veggie. Typically prepared in konkan-Goa or Western Maharashtra. Use of coconut, cashews and kokum also establishes that.
Generally skin of the sprouted beans is removed completely by first soaking them in lukewarm water and then by washing them under the tap water. This way most of the skin is gone and the remaining is plucked  by hand manually. I don't do that for two reasons first, I believe that it is healthy and a good source of natural fiber and second,the process of removing skin is tedious and takes lot of time.There are variations like use of tamarind instead of kokum, using green chili instead of red etc. but the name remains the same 'moogagathi'. This is how it is prepared in our kitchen...

Ingredients
1 cup sprouted moog (green beans)

2 green chilies(slit)
few pieces of cashews
few small pieces of coconut 
1/2 tsp turmeric powder
2-3 kokum
salt and jaggery to taste

To be roasted in oil
1 tsp coriander seeds
4-5 peppercorns

To be ground
1/2 cup freshly grated coconut
with roasted coriander seeds and peppercorns

Tempering
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
4-5curry leaves

Method

• Heat 2 cups water in a vessel. Add sprouted beans when warm. Add coconut pieces,slit chilies,cashew nuts and turmeric powder in it.
• Let the water boil on medium flame and beans get cooked. (check the beans in between so they don't get overcooked)
• Put lid on the vessel half covered or put a ladle in it so that the liquid won't spill out.
• Meanwhile roast coriander seeds and peppercorns in little oil. Grind it along with fresh coconut.
• Once the beans are cooked properly, add ground masala in it.
• Let it get mixed well. Moogagathi is ready for tempering now.
• Add salt, jaggery and kokum. Stir well. Take off the heat.
• Heat oil in a paLi and add tempering ingredients. As they splutter,pour it over the moogagathi. Cover with lid.
• Serve with rice or chapati.