Ingredients
- Brussels sprouts - 2 cups finely chopped
- frozen / fresh green peas - 1/4 cup
- Water - 3 tbsp
- Shredded coconut - 3 tbsp
- Turmeric powder - 1/8 tsp
- Coriander powder - 1/4 tsp
- Asafoetida - generous pinch
- Salt - as needed
For Seasoning:
- Coconut oil - 1/2 tbsp
- Mustard seeds - 1/8 tsp
- Urad dal - 1/2 tsp
- Channa dal - 1/2 tsp
- Green chilli - 1 slit
- Curry leaves - 1 sprig
Instructions
- Heat oil in a pan. Once the oil becomes hot, add mustard seeds, urad dal, channa dal, and curry leaves; allow it to splutter
- Add Brussels sprouts, turmeric powder, coriander powder, salt, asafoetida, and water; close the lid. Cook till the water evaporates and Brussels sprouts are fully cooked. Sprinkle some water if required
- Add peas and saute for 2-3 minutes. Switch off and add coconut
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Notes
1. Instead of Brussel Sprout cabbage can be used
2. Can cook the Brussel Sprouts in the microwave and do steps 1 and 4
3. Instead of peas, soaked moong dal can be used. Cook moong dal with Brussel Sprouts in that case
4. If you are using dry Peas, soak and cook them separately and add them to the curry
2. Can cook the Brussel Sprouts in the microwave and do steps 1 and 4
3. Instead of peas, soaked moong dal can be used. Cook moong dal with Brussel Sprouts in that case
4. If you are using dry Peas, soak and cook them separately and add them to the curry
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