Follow these steps for perfect results
Red Bell pepper (Capsicum)
finely chopped
Turmeric powder (Haldi)
Sunflower Oil
Homemade tomato puree
Garlic
grated
Coriander Powder (Dhania)
Cumin seeds (Jeera)
Ginger
grated
Red Chilli powder
Brussel sprouts
quartered
Mustard seeds
Garam masala powder
Onion
finely chopped
Salt
Coriander (Dhania) Leaves
finely chopped
Bay leaf (tej patta)
Cumin powder (Jeera)
Prepare all ingredients.
Heat 1 tsp oil in a wok over medium heat.
Add quartered brussel sprouts, sprinkle with salt, and stir-fry until cooked through (about 5 minutes).
Transfer brussel sprouts to a bowl.
Add 1 tsp oil to the same wok over medium heat.
Add mustard and cumin seeds; allow them to crackle.
Add ginger, garlic, onions, and bell pepper; sauté until onions and bell peppers are translucent.
Add tomato puree, bay leaf, and remaining spice powders; sauté for a couple of minutes until the puree bubbles.
Add the stir-fried brussel sprouts and toss in the masala until well coated.
Adjust salt and spice levels to taste.
Turn off the heat, stir in chopped coriander leaves.
Serve hot with Phulka, Sindhi Kadhi, or steamed rice.
Expert advice for the best results
Ensure the brussel sprouts are evenly quartered for uniform cooking.
Adjust the amount of chili powder to your preferred spice level.
Don't overcrowd the wok to ensure proper browning.
Everything you need to know before you start
15 mins
The tomato puree and spice mixture can be prepared a day ahead.
Serve in a bowl garnished with extra coriander leaves.
Serve hot as a side dish with Indian bread or rice.
Can be paired with lentil dishes or yogurt.
Pairs well with the spices.
Discover the story behind this recipe
Sabzi is a common Indian vegetable dish.
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