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Brussels sprout is something that I never knew what to do with. These are not quite common in my place, so I came across only when I moved to USA. Have seen lot of co bloggers inducing Indian style dishes with these. Now its my turn πŸ™‚ and it is going to be zero oil πŸ™‚ It is a very simple dish and tastes yummy with phulkha’s , I didn’t feel that oil was missing.

Brussels_Sprout_Gravy Brussels_Sprout_Gravy_1

Ingredients: (serves 2)

Brussels Sprout : 5 to 6 large sized(cut in to half)

Tomato : 2 medium

Onion : 1/4 of a large

Ginger Garlic Paste : 1 teaspoon

Turmeric Powder : a generous pinch

Salt : 1/2 teaspoon

Red Chili Powder : 1/4 teaspoon

Garam Masala Powder : 1 teaspoon

Water : 2 cups

Cilantro : Few (to garnish)

Method:

  • Roughly chop tomato, onion and blend it to a fine paste.
  • In a pan heat this paste, add ginger garlic paste and heat for 5 mins.
  • While heating my tomatoes turned little extra red πŸ˜›
  • Add Brussels sprouts and heat. Cover with a lid for 5 mins.
  • Next add red chili powder, turmeric powder, garam masala powder, salt and mix well.
  • Add 2 cups of water and let it boil to a nice gravy. It took around 15 minutes to get to the gravy consistency and the brussels sprouts to get cooked well.
  • Stop and garnish with cilantro leaves πŸ™‚
  • Serve with Phulkha, it works well with rice as well (South Indian like me loves with rice πŸ˜› )

Notes:

If you would like to have the oil version, then heat oil in a pan, add mustard seeds, cumin seeds and when they splutter add the tomato paste and proceed the same way above mentioned.

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