Description
Little miniature cabbages, cooked in Indian style. Good side for rice or chappati.| Ingredients | |
|---|---|
| 8 nos | Brussels sprouts |
| 1 no | Onion (finely chopped) |
| 2 clove | Garlic (crushed) |
| 2 nos | Green chilli (slit open) |
| 2 tsp | Bengal gram (optional) |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Split black gram |
| 2 pinch | Asafoetida powder |
| 5 nos | Curry leaves |
| 1 pinch | Turmeric powder |
| ¼ tsp | Salt (or to taste) |
| 4 tsp | Oil |
| 2 tbsp | Peanuts (pounded) |
Instructions
Soak bengal gram for an hour. (Just optional) Remove a couple of layers from each Brussels sprout and wash in cold water. Cut them lengthwise into half and shred them into thin layers. Heat oil in a pan, splutter mustard, cumin seeds, split black gram and curry leaves. Add the pre-soaked bengal gram and toast. Sprinkle asafoetida powder, add chopped onions, green chillies, garlic and saute for a while. Then add the shredded sprouts along with turmeric and salt. Cover with a lid and let simmer for 7 to 8 minutes. Now open and check whether its tender and soft. Sprinkle freshly pounded roasted peanuts. Stir fry for few more minutes and serve.
Notes
Normally for any cabbage preparation coconut would be added, but in this recipe I have tried with pounded peanuts. Freshly grated cconut can also be added for this recipe.
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