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Wednesday, November 17, 2010

Brussels Sprouts in Tomato Gravy

Brussels Sprouts look like miniature cabbages and taste a lot like cabbage too. So if you like cabbage I'm sure you would love Brussels Sprouts. For the rest it would be an acquired taste. Its a rich source of Vitamin A, Vitamin C, folic acid, dietary fibre as well as known to have anti-cancer properties.
  • 20 brussels Sprouts cut into quarters
  • 1 tsp mustard seeds
  • 1 large tomato (puree)
  • 2 green chillies slit
  • 1" ginger grated
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp cumin-cilantro powder
  • 1/2 tsp amchur powder(dry mango powder)
  • Salt to taste
  • oil

Preparation : Heat oil in a pan. Add the mustard seeds. When they splutter, add the grated ginger. Fry for about a minute. Add the tomato puree. Fry for about 2-3 minutes. Add the turmeric powder, red chili powder, cumin -cilantro powder, amchur powder , green chillies and salt. Fry for another minute or so until oil leaves the masala. Now add the Brussels Sprouts and mix well. Cook covered on medium heat for about 10 minutes. Check it from time to time and if it gets too dry add some water. I cooked mine in the tomato gravy itself as the tomato was quite juicy. Serve it with rice or Phulkas/Roti.

Serves : 4