Ingredients:

• For dry roast:
• Peanuts – 1 tbsp
• Channa dal – 1 tbsp
• Urad Dal – 1 tbsp
• Mustard Seeds – 1 tsp
• Cumin seeds – 1 tsp
• Dry Red Chillies – 2
• For the curry:
• Brussels sprouts – 10
• Tamarind pulp – 1 tbsp
• Chilli powder – 1 tbsp
• Oil – 1 tbsp
• Onion – 2
• Tomato – 2
• Curry leaves – 2 sprigs
• Salt to taste

Method:

1. Dry roast the ingredients and make a paste of it.
2. In a bowl, add some water and salt and then Brussels, cook for 5 minutes
3. Drain these Brussels and squeeze all the water out.
4. In a pan, add some oil, mustard seeds and curry leaves. After it starts spluttering, add onion and cook until brown.
5. Add tomatoes and fry until cooked and add the ground paste. Add salt and chilli powder according to taste.
6. Once the oil separates, add the cooked Brussels and tamarind pulp. Cover the lid and let it cook for 5 minutes

Recipe courtesy of Vishnupriya