Brussel Sprouts & Cabbage Curry
10 Brussel sprouts
2 Cups finely chopped cabbage
½ Cup water
½ Teaspoon salt or to taste
½ Teaspoon turmeric (haldi)
Clean the brussels by removing old stems and yellow leaves. Wash and cut them into four pieces lengthwise.
Boil the water in a medium frying pan with salt and turmeric. Add cabbage, and Brussels. Mix and cover. Turn the heat off. Keep it covered for five minutes. Remove the vegetables into a serving bowl and rinse the pan.
½ Cup roasted chana dal (dalia or putnala pappu) or gram flour (besan)
½ Teaspoon ground coriander (dhania)
½ Teaspoon ground red pepper
½ Teaspoon ground cumin or whole cumin seeds (jeera)
½ Teaspoon kasoori methi ( dried methi leaves. optional)
½ Teaspoon mango powder (amchur)
2 Teaspoons oil
½ Teaspoon red mustard seeds (optional)
1 Whole red chili (optional)
1 Stem curry leaves
Grind roasted chana dal in a spice grinder. If using chana flour roast it in low heat in a dry pan for five minutes being careful not to burn it. Mix the powder with coriander, red pepper, cumin, methi leaves, and mango powder.
Return the pan to the stove onto medium heat. Add oil, mustard seeds and red chilies. Fry until mustard seeds start to splatter. Add curry leaves, and cooked vegetables. Fry for five minutes or until the moisture is absorbed. Add masala and continue to fry slowly keeping the vegetables in shape. Return the curry into the serving bowl.
Tastes great with rice or chapathi.
Makes four servings.
10 Brussel sprouts
1Tablespoon olive oil or any oil
1/2 Teaspoon salt or to taste
1/4 Teaspoon red pepper
1 Tablespoon grated Parmesan & Romano cheese (optional)
Cut stems and wash Brussels. Remove three layers of leaves or petals from each Brussel into a bowl. Blot them with paper towels to remove any water from the leaves.
Add oil, salt and pepper. Mix thoroughly. Transfer leaves onto a flat dinner plate and spread them, leaving the center of the plate (about an inch diameter) clean.
Bake in the microwave on high for three minutes. Mix the leaves and bake them two more minutes. Bake them for one more minute or until the leaves come out crisp being careful not to burn the chips. Sprinkle cheese before serving if using.
This will be a good and light snack.
I would like to thank P. Saleena Dakin for this great idea.
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