Friday, April 11, 2014

Brussels Sprouts chi Koshimbeer

If cooked for too long, Brussels sprouts emits some deadly odor. and so I have come to the conclusion that it's best if I use it for salads. So here's Brussels Sprouts in its desi - Maharashtrian to be precise - avatar.

Brussels Sprouts chi Koshimbeer
Brussels Sprouts Salad
12-15 Brussels Sprouts, shredded
1 carrot, peeled & shredded
1 small shallot, minced
2 green chilies, minced
1 lemon, freshly squeezed
2-3 tbsp. unsalted, roasted peanut powder/daaNyache KooT
salt to taste
1/2 tsp sugar

1/2 tbsp. oil
1/2 tsp cumin seeds
A generous pinch of asafetida

1. Mix all the ingredients together, except tempering
2. Heat oil. Add cumin seeds and asafetida. Let it splutter.
3. Pour over the salad. Mix well.

Note -
1. If you like, add 3-4 curry leaves in the tempering.

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