Indian Style Brussels Sprouts Food

BRUSSELS SPROUTS CURRY | BRUSSELS SPROUTS MASALA

Steps:

• Wash and remove any yellow leaves over the brussels sprouts. Cut them to 2 and slightly remove the core towards the top.
• Heat oil and saute garlic and cumin.
• When the garlic begins to smell good, add onions and saute until lightly golden.
• Add tomatoes, turmeric and salt. Saute for a minute.
• Cook covered until the tomatoes turn mushy.
• Add chili powder, coriander powder, fennel powder and green chili. Saute until the masala smells good.
• Add brussel sprouts and green peas.
• Saute on a medium heat for 2 to 3 mins.
• Cover and cook just for another 2 mins.
• Open the lid and check if cooked till al dente. Also check the salt.
• Saute on a high flame for another 2 mins or until cooked al dente.
• Add coriander leaves and switch off the stove.
• Squeeze in the lemon juice. Mix and serve.

INDIAN BRUSSELS SPROUTS

Steps:

• Place a skillet over medium heat and add the oil.
• When it is hot, add the garlic and ginger and cook for 2 minutes.
• Add the coriander, fenugreek, paprika, salt and pepper and cook for 30 seconds.
• Add the Brussels sprouts and 1/2 cup water and cover with a tight-fitting lid.
• Let steam until the sprouts are bright green and tender-crisp, 6 to 8 minutes.

INDIAN STYLE BRUSSELS SPROUTS

Steps:

• Saute onions in 1 tablespoon of oil.
• When onions are translucent, add brussels sprouts.
• Stirring occasionally, cook until sprouts are brown,but not charred.
• Add salt, 1 teaspoon Chhaya's all-purpose powder recipe #446677, and water.
• Cover pan and cook on medium heat until water goes away and sprouts are caramelized.
• In a tiny pan heat the remaining oil. Add mustard seeds and cook until they turn grey and pop.
• Add urad dal to the mustard seeds and cook until they turn brown.
• Add this mixture to the sprouts.
• Squeeze 1/2 lemon on top and serve.

INDIAN BRUSSELS SPROUTS

Steps:

• Place a skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 2 minutes. Add the coriander, fenugreek, paprika, salt and pepper and cook for 30 seconds. Add the Brussels sprouts and 1/2 cup water and cover with a tight-fitting lid. Let steam until the sprouts are bright green and tender-crisp, 6 to 8 minutes.