Brussel Sprouts curry/subji

Ingredients:

Baby Brussel Sprouts, sliced into 4 pieces – 2 cups

Oil: 1 tbsp

Mustard Seeds: 1 tsp

Chilli Powder: 1 tsp or to taste

Turmeric Powder: 1 tsp

Hing/Asafoetida: 1 tsp

Salt: to taste

Method:

Heat oil in a pan. Add Mustard seeds. Let it crackle.

Add cut Brussel Sprouts & stir until lightly cooked.

Once it is partly cooked, add all the other ingredients & stir fry until well cooked.

Remove from fire once soft & tender to taste.

Notes:

* it tastes crispy & nice when heated in the microwave later. Heat without covering.

* it tastes nice if stir fried a little burnt. It may look a little burnt when it turns dark brown, but it tastes nice when brown. I deliberately burn it a little.

Don’t burn to black.

 

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Aloo Palak, gravy style

Makes: 4 servings

Ingredients

Baby Potatoes, boiled & cut into big chunks – 500 gms
Chopped fresh spinach – cup
Sliced Onion – 1
Ginger –  1 tsp shredded or chopped
canned tomatoes – ½ cup
Red chilli powder – 1 tsp
Turmeric powder – 1 tsp
Garam Masala – 1 tsp
Cumin Seeds – ½ tsp
1 tbsp Oil
Salt to taste
Lemon Juice & butter – 1 tsp each

Method

Heat oil in a pressure cooker.

Add cumin followed by ginger, onions and fry until the onion is cooked.

Add turmeric powder, potatoes, tomatoes, garam masala powder, red chilli powder, salt and saute the potatoes.

When the potatoes are light brown, add in the spinach to the potatoes.

Add chopped spinach & pressure cook for 2 to 3 whistles. Stir in a tsp of lemon juice. Finally Stir in the little butter