Tangy Brussels Sprouts Curry

Recipe by
Total Time:
25-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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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

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