I like a light weekday lunch, usually a roti, a cup of dal, and vegetable. Brussels Sprouts just fit the bill for a simple vegetable on the lunch menu. Though Brussels Sprouts are the bane of many a cook's existence, and often saved for a Christmas meal, at which time they are supposed to be a delicacy, I rather like their bitter nutty taste. This was one vegetable that I loved cooking throughout the year back in London. It really quick, very nutritious, and wonderful with chappatis!
3 packed cups Brussels sprouts, chopped ( Good to Know)
1 medium red onion, chopped fine
1/2 tsp rai (mustard seeds)
11/2 tbsp oil
Salt to taste
1 green chili, chopped fine
5-6 curry leaves
- Heat the oil in a large frying pan. Add the mustard seeds.
- When they begin to pop, add the green chilies and the curry leaves.
- Stir, then add the red onion. Fry on a medium heat until the onions begin to turn transparent.
- Now add the chopped Brussels Sprouts. Stir gently and continue to fry on a medium low heat.
- Stir every couple of minutes for about 6 minutes, then add salt to taste.
- Cook another minute. Turn off the heat.
- Enjoy with rice or chappatis.
- Wash the Brussels Sprouts in plenty of water. Chop the little stem and lose the couple of leave attached to it. Next Chop it in half lengthwise. The chop each half very fine crosswise.
- You can cook the vegetable a little more if you prefer it softer.
Like this recipe. Tried it. Leave me a comment:)
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