Tasty and Brussels Sprouts don’t really go in the same sentence, do they? Poor things. I feel bad for them. They’re the last to be picked off the plate and at the farmer’s market. But they are really healthy. As usual, taste is inversely proportional to nutrition! I tried to make them as tasty as possible. The husband actually said “hey, leave some of the brussels sprouts for me”. Seriously. And it even had potato. Now, his love affair with the potato warrants a new post. Don’t get me started! Read on to find out why he almost switched allegiance to Brussels sprouts…
- Brussels Sprouts - 10, small tender ones
- Potato - 2
- Oil - 1 tsp
- Asafoetida - 1/4 tsp
- Urad dal - 1 tsp
- Curry leaves - 5
- Mustard seeds - 1 tsp
- Cumin seeds - 1 tsp
- Red chilly powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Tamarind - 1/4 tsp, paste or tiny ball soaked in water
- Salt - to taste
- Make a slit lengthwise and across the baby brussels sprouts like a big 'X' and chop the potatoes into cubes.
- Heat oil in a deep pan. When hot, add the urad dal. Fry until light brown and add the mustard seeds
- Once the mustard seeds pop, add the cumin seeds, curry leaves and asafoetida.
- Add the brussels sprouts, potato and tamarind paste, give it a quick mix, reduce the heat to medium and close the pan with a tight fitting lid.
- Let the vegetables cook for about 10 minutes until tender.
- Once they are almost cooked through, remove the lid and pan fry on the open flame for a couple of minutes till lightly browned.
- Add the red chilly powder, turmeric powder, salt and saute for a minute.