Thursday, May 5, 2011

Brussels Sprout Curry

  • 10 Brussels sprouts
  • 1/2 cup Onion chopped
  • 1 cup Tomato chopped
  • 1 clove Garlic crushed
  • 1 tsp Chili powder
  • 1 1/2 tsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Garam masala
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Cumin seeds
  • 3 tbsp Oil
  • Salt to taste

  1. Discard the outer layer of the Brussels sprout and wash them.
  2. Now chop each one into four pieces and keep aside.
  3. Heat a kadai or wok, add oil, when hot add mustard seeds.
  4. When the seeds splutter add cumin seeds, onion and garlic.
  5. Fry until onions are golden brown.
  6. Add tomato and fry until oil leaves the sides.
  7. Now add chili powder, coriander powder, turmeric powder and garam masala.
  8. Saute them well, until raw smell is out.
  9. Add the chopped Brussels sprouts, salt and 1/2 cup of water.
  10. Mix well and close the lid and reduce the flame to medium heat.
  11. Cook for 10-12 minutes, stirring in between.
  12. Once all the moisture is evaporated and the vegetable is cooked, transfer to a serving bowl.
  13. Serve with chapati, roti and also rice.
  14. Enjoy this delicious vegetable, if you have missed all these years.

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