Sunday, September 11, 2011

Brussels sprouts porial/ curry/ masala

   The texture of Brussels sprouts is a lot like cabbage. I decided to cook South Indian style and the taste is really delicious. I am very glad to have found a new vegetable to cook with.

Serves up to 3-4 people
Preparation time: 20 minutes


500 grams of Brussels sprouts
1 chopped large onion
2 chopped large tomatoes
1/2 tsp of red chilly powder
1/4 tsp of turmeric powder 
1/2 tbsp of sambhar podi
curry leaves
1 tbsp of olive oil
salt as required 


1/4 tsp of mustard
1/2 tsp of urad dhal
pinch of asafoetida


1.Cut the Brussels sprouts in to 2 halves. Cut the stem-off from the bottom of the vegetable.
2.Heat oil in the pan and add the seasoning. As the mustard sputters add curry leaves, then add chopped onions and saute for 2 minutes.
3.Now add tomatoes and saute till the tomatoes are wilted. Add red chilly powder, sambhar podi, turmeric and salt. Saute well and transfer the the Brussels sprouts to the pan. Close with the lid and stir occasionally. Add 1/4 cup of water.
4.Once the sprouts are cooked, the dish is ready. Serve with roti/ rice.

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