Brussels Sprouts, potato and onion bhaji. This wonderful side dish is superb with dal and rice. It’s quick…prep and cook, all in one!
In a Bengali home dal is always served with a bhaji…a fry.
This adds texture, additional bursts of flavour and always elevates the humble dal. Every meal starts with this course and combination.
It’s also a big favourite with children who start their curry journey usually with dal, rice and a bhaji!
Don’t be tempted to add other spices as this is the traditional and authentic bhaji recipe and method.
The flavour is in the simplicity and celebrates the ingredients…whatever you choose to make a bhaji with.
It’s simple, quick and easy.
Few ingredients and done!
12 Brussels sprouts cut into slices
1 medium potato peeled, cut into thin fries
1 small onion sliced
3 tbsp oil
1 tsp Salt
1/2 tsp Sugar
1 level tsp tumeric
3 fresh green chillies slit.
2 dried red birds eye chilli or large torn up
2 green slit chillies
Place all the fresh ingredients in a bowl and give them a toss.
Take a nonstick frying pan or karai.
Heat oil till hot.
Add red dried chilli.
Sizzle for 10 seconds and add sprouts, onions, potatoes, salt, sugar, tumeric and green chillies.
Stir all the ingredients well and stir fry for few minutes.
Now reduce heat and cook covered, stirring occasionally and gently untill sprouts and potatoes are done.
At this stage…uncover…and increase the heat a little.
Fry this as the edges caremalise slightly and you get a slight brown tinge here and there. Stirring gently each time in folding motion. You want to keep the veg whole and their shape.
When you get a slight toffee aroma and sweetened turmeric flavour…switch off and serve…
We have it with dal and rice!
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