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Monday, October 13, 2008

Brussels Sprouts Curry

Brussel Sprouts are very important nutritionally since they are one of the top providers of vitamin C, They provide Vitamin C more than twice as much as the same weight of orange.

So let us see what are Brussel Sprouts. I have been cooking it for a long time but came to know its name in English and its nutritional value now only when I googled for it. They belong to the cabbage family and can be called a miniature version of a cabbage. It is much same like the kalakkos (in Tamil) which we get in supermarkets in Chennai. I do not know about its availability in other cities
 
They contain good amounts of Vitamin A, Vitamin C, Folic Acid and dietary Fibre. Moreover, they are believed to protect against cancer. Not only this but they have been proven to be a valuable aid in curing diabetics.

In Germany they are available through out the year in Frozen Food Section. But I usually prefer the fresh ones which comes only during the season. We all like it.

Here goes the recipe of Brussels Sprouts Curry
Ingredients
Brussels Sprouts - 1/2 Kg
Onion - 1 Big (chopped)
Tomato - 2 medium sized (chopped)
Salt to taste
Chilli Powder - 1 1/2 t.sp
( I used homemade curry powder - 1 tb.sp (gives a little thickness to the curry))
Oil - 1 Tb.sp
Mustard Seeds - 1 t.sp
Urad Dal - 1 t.sp

Method
Try to choose as far as possible small & thick Brussels Sprouts. Wash & halve them lengthwise. Heat oil in a pan & when the oil is hot add the mustard seeds & urad dal allow it to pop. Add the onions & tomatoes. When the tomatoes are cooked add the halved Brussels Sprouts and cook covered on medium for about a minute or two. Add the chili (curry) powder & salt. Mix it a little & cook covered till it is done. Stirring in between. Do not over-cook it. Let it be little bit crunchy.

Serve as a side dish for rice or chapathi.

And this post is going to the contest Eat Healthy - Fight Diabetes hosted by Sangeeth of Art of Cooking Indian Food