Brussels Sprouts fry

Brussels sprouts, a cabbage family vegetable originated from Belgium,  just clean and remove any loose outer leaves and choose equal size to ensure that they will cook evenly. Cut each sprout into quarters to help Brussels sprouts cook more quickly and evenly or just chop it. High fibre content in it lowers our cholesterol, regulate our body's inflammatory responses. 

Preparation & Cook time: 30 -35 min

Cuisine: Indian

Source: Friend, Suneeta(Toronto)

Ingredients:

1 small onion

12-15 Brussels sprouts chopped

6-8 tsp dessicated coconut

1 green chilly chopped

1 tsp garam masala

1 tsp ginger garlic paste

1/2 tsp red chilly powder

salt to taste

For tadka/seasoning

2-3 tsp oil 

1/2 tsp mustard seeds

1/2 tsp cumin

1/2 tsp black gram

8-10 curry leaves

1.  Heat oil in a skillet, add black gram, mustard, cumin, let them splutter, then add curry leaves

2. Add onion and chillies to it, fry them until it turns soft, then add Brussels sprouts to it 

3. Sprinkle water on it, add salt and red chilly powder

4. Keep the lid on for 10 min, cook for 10 -15min, stirring occasionally

5. Add coconut, let it fry for a minute, then add garam masala to it.

6. Serve with warm rice or roti