Spicy Brussels Sprouts

During my last week's grocery shopping I spotted some fresh brussels sprouts. My first attempt at cooking the brussels sprouts a few months ago did not go well. The dish turned out to be smelly and did not taste good. After a few web searches I understood that the more you cook the sprouts the more unpalatable it becomes. This time around the dish I made was spicy, yummy and crunchy. Try it and add brussels sprouts to your grocery list.

Ingredients
Brussels Sprouts - 1 lb (roughly 1/2 kg)
Onion - 1/2 diced
Turmeric - 1/4 tsp
Pepper - 1/2 tsp
Ginger - 1 tsp (grated)
Oil - 1 tbsp
Curry leaves - 4-5 leaves shredded
Water - 2 cups

For Roasting
Oil - 1 tsp
Peanuts - 1 tbsp
Red chillis - 2 nos
Cumin (Jeeragam) - 1/2 tsp

For Tempering
Mustard Seeds - 1/2 tsp

Method

1. Remove yellowish leaves and quarter the sprouts such that the leaves are still attached to the head.
2. Boil the brussels sprouts in salted water for 3-4 minutes. Drain well and dunk into cold water so that the cooking process stops. Drain well and set aside. This makes the sprouts just tender and they retain the bite.
3. In a kadai/ pan roast peanuts, cumin and red chillis. Transfer into a mortar and pound it until the peanuts breaks down into small pieces. Set aside.
4. In the same pan add oil, crackle mustard seeds, and saute the onions until tender.
5. Add the drained brussels sprouts, pepper, ginger, roasted peanut mix and adjust salt to taste. Saute and mix well until all the ingredients combine. This takes a few minutes. Add curry leaves, mix and remove from heat.

The spicy brussels sprouts is ready to be served and tastes best with ghee rice or rotis.