Ingredients

• For dry roast:
• Peanuts - 1 tbsp
• Channa dal - 1 tbsp
• Urad dal - 1 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Dry red chillies - 2
• For the curry:
• Brussels sprouts - 10
• Tamarind pulp - 1 tbsp
• Chilli powder - 1 tbsp
• Oil - 1 tbsp
• Onion - 2
• Tomato - 2
• Curry leaves - 2 sprigs
• Salt to taste

How to Make Tangy Brussels Sprouts Curry

• Dry roast the ingredients and make a paste of it.
• In a bowl, add some water and salt and then Brussels, cook for 5 minutes
• Drain these Brussels and squeeze all the water out.
• In a pan, add some oil, mustard seeds and curry leaves. After it starts spluttering, add onion and cook until brown.
• Add tomatoes and fry until cooked and add the ground paste. Add salt and chilli powder according to taste.
• Once the oil separates, add the cooked Brussels and tamarind pulp. Cover the lid and let it cook for 5 minutes