Ingredients
- Brussels sprouts - 10 to 12 pieces cut into halves (one bag serves 4)
- Grated coconut (frozen works)
- Cashewnuts - 5/6 pieces
- Green chillies 2 pieces - I actually used Jalapeno instead of green chillies.
- Fennel seeds - 1 tbsp
- Ajwain seeds - Original recipe calls for poppy seeds or khus khus, but this adds an interesting taste too.
- Coriander leaves
Method
- Boil the brussel sprouts in water with a pinch of salt and turmeric added.
- While they are cooking, take all the other ingredients and grind into a paste adding a bit of water.
- Those with a bit of extra time can dry roast the ajwain seeds before grinding.
- In a pan, heat a few table spoons of oil, add mustard seeds and then cook the paste till it loses the raw coconut smell.
- Add the cooked brussel sprouts to this and simmer for 1/2 minutes.
- Tastes great with rice, roti and even bread.
