Ingredients

• Brussels Sprouts - 15 sprouts
• Turmeric powder - A pinch
• Garam masala - 1 tsp
• Coconut milk - 1/2 cup
• Salt to taste
• Curry leaves - A hand full
• Coriander leaves - A hand full
• To be ground to a paste:
• Ginger - 1 inch piece
• Garlic - 3 pods
• Small onions - 5
• Tomato - 1 small
• Coriander powder - 2 tsp
• Chilli powder - 1.5 tsp
• Pepper powder - A pinch
• Fenugreek - 1 tsp
• Cumin - 1 tsp

How to Make Brussels Sprouts Coconut Curry

• Clean and cut sprouts into halves.
• Soak in lukewarm water with a little salt for 10 mins.
• Rinse them well.
• Boil sprouts in very little water with a little salt and turmeric for 5 mins.
• In a heavy bottomed pan, fry the ground paste in a little oil, till the raw small goes.
• Add cooked sprouts and stir gently.
• Add very little water and bring to a boil.
• Add garam masala. Reduce heat and add coconut milk, stirring the sauce continuously.
• Heat for a couple of mins on a low flame.
• Season with chopped coriander.
• Serve hot with rice/rotis.