Brussels sprouts are mini-cabbages, nutritional value is best preserved when stir fried, steamed or microwaving. They taste just wonderful even if you just sprinkle a little salt and microwave.
Nutrition:
Boiling makes them lose an anti-cancer chemical, sulforaphane. They are rich in Iron, Vitamin B2, potassium and fiber. They go well with roots like potatoes.
Ingredients:
15 Brussels sprouts- Cut lengthwise. Make about 6 long pieces out of each one
1 Potato cut into medium size cubes
1/2 onion cut into long thin pieces
red chilly powder
curry leaves
mustard seeds
Cumin seeds
Hing
1/4 cup of coriander cut into pieces
Salt
1tsp oil
Procedure:
1. Heat oil in pan, add mustard seeds, when they start to spurt, add cumin seeds, hing and curry leaves
2. Add potato pieces to the pan, after about a minute add onions, brussels sprouts and salt. Cover and let it
cook for about 6 min on medium flame
3. Remove cover, add red chilly powder and coriander. Cover and let it cook on low flame for a minute
4. Serve hot with rice or chapati or you can even eat it just by itself.
No comments:
Post a Comment