Brussels Sprouts Curry

I love brussels sprouts. Not only do they look cute but they taste lovely in this awesome curry. I picked some up during my trip to Ooty, fresh from one of the freshest markets in the world that I know.

Ingredients (serves 3):

  1. 125g brussels sprouts - about 15
  2. potato - 15 cubes of similar size as the brussels sprouts - this will ensure even cooking
  3. 2 tbsp masoor dal - washe and kept aside to soak
  4. 1/4 cup fresh coconut
  5. 1 tsp coriander powder
  6. 4 whole red chillies - adjust as per spiciness desired
  7. 4 cloves of garlic
  8. 1 inch of ginger
  9. 5+5 small onions
  10. 1 small sized red onion - chopped
  11. 1 medium to large sized tomato chopped
  12. 1/2 tsp red chilli powder - may not be needed as per spiciness desired
  13. 1/2 tsp turmeric powder
  14. 1/2 tsp mustard seeds
  15. 1 spring curry leaves
  16. 1 tbsp oil
  17. 1 cup water
  18. Salt to taste
  19. coriander leaves for garnish
How I made it :
  1. Grind together the coconut, garlic, ginger, whole red chilly, coriander powder and 5 small onions. Add a little water to bring it all together. 
  2. Remove the outer dirty layers of the brussels sprouts. Halve them. Place in salted water until ready to cook. This will help get any worms out.
  3. In a pressure cooker, heat oil.
  4. Put in mustard seeds. Let them splutter.
  5. Add the curry leaves followed by chopped onion and the remaining 5 whole small onions.
  6. When the onion turns pink, add the ground paste from 1.
  7. Fry till fat separates or the mixture moves as one mass without sticking to bottom of cooker.
  8. Add chopped tomates. Fry on low for 5 minutes.
  9. Add potatoes. Add 1/4 cup water and allow to cook for another 5 minutes on low.
  10. Now, add the masoor dal and remaining water. Add turmeric powder. Boil away for 5 minutes.
  11. Adjust salt. Add the brussels sprouts. Add red chilli powder if required.
  12. Cover and give one whistle on high and one on low. 
  13. Garnish with chopped coriander leaves and serve with rice. 

1 comment:

Thank you for stopping by. I would be thrilled to hear from you on your thoughts on the recipe. Thank you for your feedback, in advance, it is much appreciated.