Monday, November 26, 2012

Brussels Sprouts Curry

   Brussels sprouts contains sulforaphane, a chemical believed to have potent anticancer properties. The  method of preparing brussels sprouts for cooking begins with removal of the buds from the stalk. Cut any surplus stem.

Serves up to 3 people
Preparation time: 30 minutes


14 Brussels  sprouts
1 large chopped onion
1 large chopped tomato
1 tsp of sambhar powder
1/4 tsp of turmeric
1 tbsp of olive oil
salt as required


1/4 tsp of mustard
1/2 tsp of urad dhal 
sprig of curry leaves
pinch of asafoetida 

For grinding:

2 red chillies
1 tbsp of chutney dhal
1 tsp of cumin seeds
1 tsp of fennel seeds


1.Cut Brussels sprouts in to 4. Sprinkle some salt and microwave for 5 minutes.
2.Heat oil in the pan, add seasoning. Once the mustard sputters, add onion and saute for 2-3 minutes. Grind the ingredients together mentioned above in to a coarse powder.
3.Add tomatoes and saute well till they become mushy. Add turmeric, sambhar and salt to the pan.
4.Now add the brussels sprouts to the pan and mix well. Add the ground powder and close the lid for 10 minutes.
5.Check if the brussels sprouts is cooked and turn golden brown. Serve with roti/ rice.



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