This recipe cooks Brussels sprouts in a simple onion tomato gravy seasoned with spices.Brussel sprouts are highly nutritious,but are ignored due to the light bitterness in them.The tomato in the curry balances the bitterness making is a tasty curry.
Preparation time:25 minutes
1/2 cup diced onion
1/2 cup diced green onion(optional)
2 pinches pinch of turmeric powder
6 green chili minced
1/2 teaspoon ginger garlic paste
1 cup diced tomatoes
1 teaspoon shan curry powder (or 1 teaspoon dhaniya powder+1/2 teaspoon garam masala powder)
15 brussel sprouts,cut into 4 pieces each
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 spring curry leaves
salt to taste
1/4 teaspoon red chili powder(optional ,adjust as per your spice levels)
2 teaspoons oil
1.Heat the oil in a pan and add the mustard seeds,cumin seeds and curry leaves and let splutter.
2.Add the green onion,onion, turmeric powder,salt and green chili for 3-4 minutes until onions are soft.
3.Add ginger garlic paste and saute for 2 more minutes.
4.Add the diced tomatoes and saute until they are soft.
5.Add the spices and 2 cups water mix well for 1 minute.Check your salt and spice and adjust.
6.Now add the brussel sprouts pieces,turn down the heat,cover and let cook until the whites are cooked through for about 15 minutes.Turn off the stove.
Pick Small sized brussel sprouts for faster cooking and for the gravy to get to the interior of the vegetable.
This goes well with rotis and also rice.