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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 1 lb bag Brussels sprouts washed, stalks removed and halved
- 1 medium Onion chopped
- 3 small Tomatoes chopped
- 1 sprig Curry leaves
- 3 cloves garlic chopped finely
- 1/2 teaspoon Mustard seeds
- 1 pinch Asafoetida
- 1/4 teaspoon Fenugreek seeds
- 1 long Dry red chilli
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Chilli powder
- 2 teaspoon Coriander powder
- 1/2 teaspoon Pepper powder
- 1.5 tablespoons Coconut oil
Ingredients
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Rate this recipe!
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Instructions
- Wash the Brussels sprouts and cut off the hard base stalks on each. Cut them in half or in quarters, based on the size of the Brussels sprouts. Discard any discolored portions.
- Heat oil in a large pan. Add mustard seeds, asafoetida powder and fenugreek seeds.
- When the mustard seeds crackle, add the dry red chilli and curry leaves. Mix well and fry for a minutes.
- Add the chopped onions and a little salt and fry till the onions are softened and cooked. Add the chopped garlic and stir-fry for a few minutes.
- Add the turmeric powder, chilli powder, coriander powder and the chopped tomatoes. Fry the mixture until the tomatoes turn mushy and the raw spice smell fades. Add the pepper powder and salt and mix well. If the mixture gets too dry, sprinkle a few teaspoons of water over it.
- Add the cut Brussels sprouts and mix well until the sprouts are coated with the masala. Add two tablespoons of water to the pan and cover the pan. Cook covered for 10 to 12 minutes or until the Brussels sprouts are softened.
- Once the sprouts are cooked, open the lid and stir-fry until all the water has evaporated. Serve hot.
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