Brussels Sprouts Poriyal

(20 minutes, serves 4-6)
 
2 yellow onions, chopped
1/4 c. vegetable oil
1/2 thumb-sized piece of ginger, peeled and grated
3 garlic cloves, peeled and minced
1/2 t. cumin seed
1/2 t. black mustard seed
1 lb. brussels sprouts
1 t. salt
1/2 t. turmeric
 
1. Sauté onions, garlic, and ginger in oil with mustard seeds and cumin seeds until golden. (You can do this on medium, stirring occasionally, while doing the next step, but be careful not to burn them.)
 
2. Cut ends off brussels sprouts and cut larger pieces in half (or even quarters if they’re really huge), so they’re all approximately the same size.
 
3. Microwave sprouts three minutes (this cooks them partway so that they don’t take so long on the stovetop that your onions start to burn).
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4. Add sprouts to onion mixture, with turmeric and salt. Cook on medium-high, stirring occasionally, until cooked through, about ten minutes.

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