Brussels sprouts Curry

No one knows the origin of Brussels sprouts, though it's logical to assume they originated in Belgium. Like nearly all vegetables, Brussels sprouts are naturally low in fat and calories. Brussels sprouts are loaded with vitamin A, folacin, potassium, calcium. They have 3-5 grams of fiber per cup, and at 25 calories per 1/2 cup cooked, they give us a reason to eat them more often. Brussels sprouts are very high in fiber, and they belong to the disease-fighting cabbage family. If you want to know more details about Brussels http://www.naturalhealth-solutions.net/healthy-eating/brussels-sprouts-deal-yes-they-can-defend-against-all-types-of-cancer

Ingredients.

Brussels                              - 15 nos

Tomato                                 – 2no

Green chillies                         – 5 no

Turmeric Powder                    – 1/8 tsp

GRIND ROUGHLY

Coconut                                 – ½ cup

Fennel (Sombu) OR Jeera          – ½ tsp

Chutney dhal (Dhalia)                - 2 tbsp

Cashews                               – 5 nos (optional)

SEASONING

Mustard seed                         – 1 tsp

Curry leaves                          – 1 stem

Hing                                     – ¼ tsp

Method: 

•  Before washing Brussels sprouts, remove stems and any yellow or discolored leaves. Wash them well under running water or soak them in a bowl of water to remove any insects that may reside in the inner leaves. Wash and clean and cut into 4 pieces
• Cut tomatoes finely & keep aside. Grind coconut, cashews (optional), chutney dhal, and green chillies roughly.
• Heat the pan, add oil and all seasonings and fry them. Add Brussels, salt and turmeric powder. Cook  it till vegetables are cooked. Add tomato pieces and fry for one minute.
• Add the grounded paste and mix well and fry for few more minutes.
• Garnish with Coriander leaves.

Brussels sprouts curry