Serves: 4
Total Calories: 808
1. Prepare the ginger-garlic paste. Then trim and make a deep cross cut in the stem of each Brussels sprout. Transfer to a bowl and add the lime juice, ginger-garlic paste, ajwain seeds, black pepper, and salt. Toss to mix well.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion until golden. Leaving as much oil as possible in the pan, remove the onions to a bowl.
3. Add the Brussels sprouts to the pan and cook, stirring, until golden, 5 to 7 minutes. Add the tomato and cook until most of the juices evaporate, about 3 minutes. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, until all of it is absorbed, leaving behind a delicate glaze on the Brussels sprouts. Transfer to serving dish, scatter the cooked onion on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cooked Brussels Sprouts with Ginger and Garlic recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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