Photo by faks_merchant
faks_merchant's Notes:
1 pound brussel sprouts Ask a question about this ingredient
1 cup onion- finely chopped Ask a question about this ingredient
2-3 pieces garlic- finely minced Ask a question about this ingredient
1 piece ginger- finely minced Ask a question about this ingredient
1/2 teaspoon black mustard seeds Ask a question about this ingredient
1/2 teaspoon cumin seeds Ask a question about this ingredient
4-6 pieces dried red chillies Ask a question about this ingredient
4-6 pieces fresh curry leaves Ask a question about this ingredient
1/2 teaspoon turmeric Ask a question about this ingredient
1/2 piece lemon juice Ask a question about this ingredient
4 tablespoons oil Ask a question about this ingredient
1/2 cup fresh cilantro leaves Ask a question about this ingredient
Wash, remove stem and cut brussel spouts in half
Ask a question about this stepAdd salt to 6-8 cups of water, bring it to a boil and add the brussel sprouts and cook for about 5-6 min. Drain in a colander, rince with cold water and set aside.
Ask a question about this stepIn a saute pan on medium high heat, add oil and black mustard seeds. Then add cumin seeds and onion. Cook the onion till golden brown for about 5-6 min.
Ask a question about this stepAdd ginger and galic next. While stirring the onion mixture, add turmeric, curry leave, dried red chilies, salt and pepper. Mix well to combine. Then add the brussel sprouts. Stir once and let it set for 2-3 min to caramalize the sprouts.
Ask a question about this stepOnce the brussel sprouts are golden brown in color add lemon juice. Stir to combine the mixture. Reduce the heat, cover and cook for another 5-6 min. Garnish with cilantro leaves and serve.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
