When you have an abundance of sprouts post Xmas this goes down well…
I make it as soon as they come into season just for a change. I love Brussels sprouts!
This is lovely with dhal but I can find use for it in toasties or spring rolls!
Try it, go on!
Ingredients:
2 tbsp Ghee
2 tbsp oil
2 bay leaves
2 dried red chillies torn up
1 tsp panch puran
Pinch of hing (Asofeotida)
finely shredded/sliced Brussel sprouts
Cup of peas
1 tsp salt
1 tsp sugar
1 tsp turmeric
1.5 tsp cumin powder
1 tsp chilli powder
4 fresh green chillies slit
Method:
All measurements level spoon.
Heat ghee and oil.
Add dried chillies, panch puran, bay leaves and pinch of hing. Sizzle for about 30 secs till aromatic and chillies coloured darker and you can smell the paanch puran
.Drop in Brussels sprouts and peas. Cover with lid immediately for 1 min while the aroma fixes to the sprouts.
Open lid.
Add turmeric, cumin, salt, sugar and chilli powder and couple slit fresh green chillies.
Stir well then cook covered on low stirring till sprouts are cooked. Keep checking and add splashes of water if needed to create steam.
When cooked through, cook for a few more minutes uncovered.
Add dollop of butter stir and serve.
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