Brussel Sprouts Rasavangi

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I love brinjal and chayote squash (chow-chow) rasavangi a lot. This time I thought of experimenting with brussel sprouts. It is readily available in grocery stores here. The rasavangi came out good and it is equally tasty as the brinjal or chayote squash version.

Ingredients:

  • Brussel sprouts – 10 pieces, chopped into medium size pieces
  • Tomatoes – 3 small or 2 medium
  • Green chillies, slit – 2
  • Tamarind, size of a lemon or 1 tsp tamarind paste
  • For grinding into a paste:
    • Coconut – 4 tbsp
    • Coriander seeds – 1 tbsp
    • Red chillies – 2-3
    • Asafoetida – a pinch
  • Cilantro for garnishing
  • Red gram dal – 1/2 cup
  • Sambhar powder – 1 tsp
  • For tempering
    • Mustard seeds – 1 tsp
    • Curry leaves, a few
  • Oil – 1 tsp
  • Ghee – 2 tsp
  • Salt, to taste

Method

  • Pressure cook the dal and set aside
  • If using tamarind, soak the tamarind in water, extract the juice and keep aside
  • To make the paste
    • In one tsp oil, fry the coriander seeds, red chillies and asafoetida
    • Grind to a fine paste, adding the coconut. Use as little water as possible
  • Heat 2 tsp of ghee in a pan, and add the mustard seeds. When the mustard seeds splutter, then add the curry leaves and green chillies.  After a minute, add the brussel sprouts and fry for a few minutes.
  • Add the tomatoes and close the pan for 1-2 minutes
  • Add the salt, turmeric powder, and tamarind water and cook on low heat till all the vegetables are well cooked and soft
  • Add the ground paste and sambhar powder and simmer for a couple of minutes till everything blends well
  • Add the cooked dal and simmer for a few more minutes
  • Garnish with chopped coriander leaves

Enjoy the rasavangi 🙂

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