Brussel Sprouts Sabzi

Few days back I saw these Brussel Spouts when I went to grocery shopping. They looked like really cute little cabbages. Once of our friends had made it like as a dry dish South Indian style so I thought why not give it a shot. I made it as a sabzi and thankfully had a tasteful dinner that night. Infact my husband loved it so much that he even took it for lunch the next day. I forgot to take a photo of it so will upload one the next time I make it.

Here goes the recipe.

Ingredients

1. Oil - 2tbsp (I use olive oil)

2. Cumin/Jeera - 1 tsp

3. Green Chillies - 2 finely chopped

4. Ginder Garlic Paste - 1 tbsp

5. Onion - 1 medium finely chopped

6. Potato - 1 medium finely chopped

7. Brussel Spouts - 8 shredded

8. Tomato paste - 2 tbsp

9. Coriander Powder - 1 tsp

10. Cumin Powder - 1 tsp

11. Garam masala Powder - 1 tsp

12. Red Chili Powder - 1 tsp

13. Amchoor Powder - 1/2 tsp

14. Kasoori Methi - 1/2 tsp

15. Cream - 2 tbsp (optional)

16. Salt to taste.

17. Chopped cilantro - 1 tbsp

Method

1. Take a saucepan/kadai and heat the oil. Add the cumin seeds and once they start to splutter, add the green chilies and ginger garlic paste.

2. Add the onions, Salt, Coriander Powder, Cumin Powder, Garam masala powder, Red chill Powder, Amchur Powder and Kasoori Methi and mix well with the onions.

3. Add the tomato paste and potatoes and stir well. Add around 1 cup of water and allow the mixture to cook for 5 minutes.

4. Add the Brussel Sprouts, stir well. Add 1 more cup of water, cover and cook for 15 min or until the vegetables are done.

5. Keep stirring all the contents together so that nothing sticks to the bottom of the pan. Finally add cream and cook for a minute or two. Check for Salt and add as needed.

6. Garnish with chopped cilantro and the dish is ready to be served with chapathi or rice.