Preparation
Clean and quarter the Brussel sprouts.
Saute the chopped onion (1) and 2 greenchillies with some oil.
When sauted , off stove and immediately add in cleaned 1/2 cup coriander leaves
1/2 spoon of gingergarlic paste
1 spoon of dhaniya powder
turmeric powder, cashewnuts
1/4 cup of scrapped coconut
1 spoon of any Chickenmasala powder or garammasala powder
Mix altogether and grind to paste.
Then heat a kadaai, add some oil
season some mustard seeds and cumin powder
Add in 1 chopped onion with 1 cup of Brussel sprouts, Saute
Add in 1/2 cup of cooked Sweetcorn kernels, salt
Close with lid and leave till 1/2 cooked
Then add in some diced tomatoes, saute lightly
Add the grounded paste, saute well
Then add some water and salt , let it boil
Here I sprinked some paav bhaji masala powder for additional flavour,
Let the gravey boil in simmer for 5 mts with lids closed.
Sprinkle coriander leaves finally
and
serve with
Roti, pulao, Idiyappam, .........
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