Wednesday, October 13, 2010
Brussel Sprouts Curry
My mom used to make this dish when we were in Ooty, India. We used to get fresh brussel sprouts and one main reason I would love it is because it looks like a cabbage (smaller version) .I call it baby cabbage. I would feel so good to eat these small cabbage. I used to admire this vegetable so much that I used to analyse the layers and question my mom so much that she would loose temper. I was super excited when I found this here and everytime I bought it from the grocery store I would tell my mom about it and we would discuss about the days we spent in Ooty. :-) Now getting into business, first let me give you some health benefits.
Health Benefits: (Source :http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10)
Brussel sprouts provides cholestrol reducing benefits when steamed.
It has various cancer preventive nutrients
They are excellent source of vitamin C ans beta - carotene. Also rich in Vitamin E
It has various nutrients that help to regulate the body's inflammatory/anti-inflammatory system and prevent unwanted inflammation.
Brussel Sprouts - 15 (I had only 15) Cut into 4 or 8 depending on the size
Onion - 1/2 big chopped fine
Tomato - 2 pureed
Saunf / Fennel Seeds - 1/2 tsps
Tomato Ketchup - 2 tbsp
Salt - to taste
Garam Masala - 1 tbsps
Boil 4 cups of water and cook brussel sprouts in it. Cook till it just becomes tender.
In a pan, heat oil and add fennel seeds. Fry for few sec and add onion. Fry till it caramelizes. Now add ground tomato puree, garam masala and fry till color changes. Add tomato ketchup and mix well. Add salt and let it cook for few mins.
When everything blends well and oil separates, add cooked brussel sprouts and mix well.
Drizzle some water and cover it. Let it cook well so that the gravy mixes well with the brussel sprouts.
Once the water evaporates, remove from heat garnish with cilantro and serve with hot bread, chapathi or rice.
Have a Wonderful Day!