Ingredients : 

• Moong (Green gram whole) – 1 cup.
• coconut – 1
• Red chillies – 6 – 7.( fried in little oil )
• Bimbul (Bilimbi ) – 2-3 ( if bimbul  is not available use 1 chana size tamarind )
• Chinese Potato ( Kook in Konkani ) – 8 – 10.
• Salt to taste.

For Seasoning :

• Mustard seeds – 1/2 tsp.
• Curry leaves – few.
• oil  – 1 tsp.

Method :

• Soak green gram overnight, then put this soaked  gram in a muslin cloth, tie it tightly and keep in a warm place for another  one day.Green gram sprout ready.
• Wash it well and remove the green skin as much as possible.
• Peel and wash kook and cut into dice.
• Cut bimbul in to round pieces.
• Grind grated coconut and red chillies in to fine paste.
• Cook green gram and kook (Don’t over cook it, it should not get too mushy )
• Add  bimbul, salt, ground paste and continue cooking further for 5 -7 minutes so the rawness of the masala goes off.
• Turn off the heat.
• Season the curry with mustard and curry leaves.

Note :

• Instead of Kook you can use Malabar Yam ( soornu in konkani )
• You can also use Tender Bamboo Shoot .

For Seasoning  

Instead of Mustard and curry leaves You can use Onions , then this curry is called Ambat.