6:00 PM
Sensible Vegetarian
Brussels sprouts belong to the same species as cabbage, collard greens, broccoli, kale, and kohlrabi. They
contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. Moreover, they are believed to
protect against colon cancer, due to their containing sinigrin. Collard green falls under green leafy
vegetable and is very ideal to include in diet generously even if you watching your carb intake.
Very good vegetable for people with diabetes.
If you are person who doesn’t like this vegetable try this curry out and i am sure you will fall in love with it,
Very simple to make just steam them spice it up with and enjoy.
Preparation Time – 5 minutes
Cooking Time – 15-20 Minutes
Serves – 4
Ingredients
Brussels sprouts – 1 pound
Turmeric powder – 1/2 tsp
Curry powder – 1 1/2 tsp
Coconut Oil – 2 Tsp
Mustard seeds – 1/2 tsp
Urad Dal – 1 Tsp
Asafoetida pinch
Salt – 1 Tsp or more to your taste
Grated Coconut – 1 Tbsp
Curry leaves – 5 to 6
Method
1) Wash, rinse and dry the Brussels sprouts and slice them into half (This was harvested in
our backyard they were very small and tender, so i did not slice them, but i normally slice
the store bought ones).
2) Add 1/2 tsp of salt and in a steamer, stem it for 10 minutes.
3) Heat a tsp of oil, add the mustard seeds and once they stop spluttering add the urad
dal and asafoetida.
4) To this add the steamed Brussels sprouts, salt, turmeric powder, curry leaves and
stir fry on high heat for 5 minutes.
5) Add the curry powder and saute for 2 minutes switch off the stove, now add the
grated coconut and serve hot.
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