Brussels Spout Spicy Curry
as per taste
Spices for grinding :
Dry red chili
(non spicy )
For Tempering :
Clean and remove the yellow leaves from the Brussels sprouts, if any.
Cut into half and set aside.
Heat 2 tbsp oil in a wide pan, add dry red chilies once the oil is hot.
Fry the onion slices till they turn slight brownish.
Add tomatoes along with pinch of salt and turmeric.
Cover the pan and cook till the tomatoes cooked properly and seem pulpy.
Fry for a minute and two.
Remove from the pan, let it be cool.
Grind it using a little water and make a fine paste.
Again heat oil in a pan, add mustard seeds.
When it stops spluttering add chana dal and urad dal.
Once they turn light brown in colour add curry leaves ,hing and sliced onion.
Fry the onion pieces till they turn translucent.
Add the prepared masala paste along with all the dry spices.
Cook till the masala leaves side of the pan.
In this stage add halved Brussels sprouts and mix well with the spices.
Cook covered for 5-6 minutes.
The spouts will release water and they will be cooked in their own water.
Keep checking in case the curry will stick to the bottom ,sprinkle water and keep cooking till they are cooked properly.
Once they cooked al dente keep the flame high and add chopped coriander leaves and lil lemon juice.
Mix well and serve immediately.
Tomatoes can be replaced with tamarind pulp.
In case you don’t have tomatoes, tamarind pulp can be added at the last stage of cooking.
If you wish to serve the curry later then don’t add lemon juice while removing the curry from the gas flame.
Don’t take spicy red chillies , if taking then adjust chili powder as per tolerance.
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