Brussels Sprouts "Sabzi"
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Ingredients
1 pound Brussel sprouts (trim the stems and cut in half through the stem area)
½ tsp cumin powder
½ tsp coriander powder
½ tsp turmeric powder
¼ tsp red chili powder
½ tsp mustard seeds (optional, USE ONLY IF YOU CAN TOLERATE SEEDS)
1 tsp salt
1 TBSP unsweetened dessicated coconut (if you can tolerate it)
2 TBSP oil
2 TBSP water
454 grams Brussel sprouts (trim the stems and cut in half through the stem area)
½ tsp (2.5 ml) cumin powder
½ tsp (2.5 ml) coriander powder
½ tsp (2.5 ml) turmeric powder
¼ tsp (1.25 ml) red chili powder
½ tsp (2.5 ml) mustard seeds (optional, USE ONLY IF YOU CAN TOLERATE SEEDS)
1 tsp (5 ml) salt
1 TBSP (15 ml) unsweetened dessicated coconut (if you can tolerate it)
2 TBSP (30 ml) oil
2 TBSP (30 ml) water
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Instructions
- Preferably in a non-stick pot (with a lid), heat the oil over medium high heat for a minute.
- Add the mustard seeds and fry until they turn grey and begin to pop.
- Immediately remove the pot from the heat source.
- Turn the heat down to medium.
- With the pot still away from the heat, add the cumin, coriander, turmeric, and chili powders.
- Return the pot back to the heat (this avoids burning the powders but instead lightly frying them).
- Add the Brussel sprouts and the water.
- Add the salt.
- Give it all a good stir for a minute.
- Cover with a lid and bring the heat down to low. The steam generated will cook the vegetables.
- If needed stir every now and then and sprinkle drops of water to avoid the sprouts sticking to the pot.
- The cooking time should take about 15-20 minutes to get them fork tender.
- Turn off the heat.
- Sprinkle the coconut over the sprouts, giving them a stir, and serve hot.
Nutritional Info
Storage
Notes
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