I have always had oven roasted brussels sprout as a side with my fish, and now i am glad that i found out this fabulous Brussels Sprout Subzi recipe from Showmethecurry. Err..why didn't i try it before? Ah, never mind. I got to say, this is best curry i have tasted so far that goes fantastic with sambar rice or may be anything (didn't had any leftover to try with chapathi or dosa). The cute little cabbages were so tender and juicy, that we both devoured every bite of'em. Actually, i skipped using tomato paste and tamarind paste that the recipe calls for. I can keep on talking about the curry, so let me stop and you guys give it a try and talk about it. Here goes the recipe,
15-18 Brussels Sprouts
1/2 Red Onion (finely chopped)
2 Ripe Roma Tomatoes (finely chopped)
4-5 Curry leaves
1/4tsp Turmeric powder
1tsp Chilli powder
2tsp Sambar powder
1/2tsp Mustard seeds
1/2tsp Urad dal
1/4tsp Fenugreek seeds
1 pinch Asafoetida (hing)
- Remove the bruised, loose leaves from the brussels sprout, wash'em and cut into quarters.
- Heat oil in a skillet, add mustard seeds, when it splutters, add urad dal, fenugreek seeds and asafoetida followed by turmeric powder, onions and curry leaves.
- Sauté until onions are tender, then add the tomatoes and continue sautéing until its half-cooked.
- Now add the chilli powder and sambar powder and cook until tomatoes are completely mashed up.
- Add the quartered brussels sprout, mix well along with salt and cook with lid closed in a medium flame.
- Sprinkle some water every time you stir in between to avoid burning at the bottom.
- Cook until tender to bite, check salt for taste and switch off.
Serve hot with sambar or dal rice.