Brussels sprouts are chopped into halves or quarters. Oil is tempered with typical South Indian spices and onion and ginger is briefly fried. Chopped brussels sprouts are added to the tempered oil and cooked on low flame till just soft.
Makes: around 4 Servings of Brussels sprouts with Ginger.
Brussels Sprouts 15 – 20
Onion 1 Large
Green Chiles 2 – 3
Ginger 2 inch Piece
Turmeric Powder a pinch
Salt to taste
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Asafoetida a pinch
Curry Leaves 4
Oil 1 tbsp
Method of preparation:
Peel a layer off of the brussels sprouts and remove the hard ends.
Wash them thoroughly and halve them.
Alternatively, slice the brussels sprouts into quarters.
Peel and chop the onion.
Remove stems, wash and slice the green chiles.
Peel and mince the ginger.
Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, ginger and onion
Once onion is translucent, stir in brussels sprouts and season with salt.
Cook covered on low flame till brussels spouts are soft but not mushy (around 15 – 20 minutes).
Sprinkle little water if the sprouts tend to stick to bottom of the pan and stir occasionally.
Uncover and stir fry on high flame for a minute to give it a little crunch and evaporate any excess moisture.
Serve brussels sprouts with ginger with steamed rice or with roti.
Notes: Make sure to cook the brussels sprouts right.
Suggestions: If the brussels sprouts are not cooked well, put it back on heat, add a splash of water and cook covered till done.
Variations: Also squeeze half a lemon at end or add little bit of tamarind extract while cooking the brussels sprouts.
Other Names: Brussels sprouts with Ginger.