Recipe type: Low fat, cholesterol free
Preparation time: 15 minute
Ingredients:
- Brussels-Sprouts, 5-6
- Coriander leaves chopped, 1 Tbsp
- Salt to taste
- Garam masala, 1/2 tspn
- Rad chili powder, 1/2 tspn
- Lime/lemon juice , fresh, 1 tspn or Amchoor (dry mango powder), 1/2 tspn
- Corn flour or plain flour (maida) 1 tspn
- Skim yogurt 1/4 cup
- Canola oil 2 tst
Preparation
- Wash Brussels-Sproutes. Hold 1 brussels sprout vertically on a choppig board by one hand and cut it to 3/4th way down. Rotate it and cut it once more so that all the 4 pieces remain joined.
- Mix well all the spices in the yogurt to make a paste.
- Keep 1 tspn spice paste aside. Fill the spice paste in all the brussells sprouts.
- Heat a nonsticking frying pan and spray oil. Put the spice paste and the Brussells sprouts and cover gently. Cover the pan and cook for 15-20 minutes on low heat.
- Add Brussels Sproutses, mix well, Add remaining water and cover it with a lid. Let it cook for about 5 minute on medium heat. Remove from flame and sprinkle coriander leaves.
Serve Brussels Sprouts with roti, bread, tottilla or rice.
