Ingredients:
Brussel sprouts - 8-10
Kala channa - 1/2 cup
Jeera - 1 tsp
Mustard seeds - 1 tsp
Coconut grated - 1/4 cup
Green chilli - 2-3
Salt - to taste
Tumeric powder -1/4 tsp
Curry leaf -few
Method:
Soak kalachanna overnight. Drain and cook in pressure cooker for 3-4 whistles.
Remove the outer two layers of leaves from brussel sprouts and half them. Cut them lengthwise.
Grind coconut and green chilli into coarse paste and keep aside.
Heat oil in a pan and season mustard and jeera.
Add cooked kalachana and saute for 2-3 min.
Add chopped brussel sprouts, salt.tumeric and ground paste.Mix well.
Cover and cook for 7-10 mins on med-low heat.
Uncover and stir well. If any moisture is left cook uncovered for few mins until water evaporated.
Garnish with curry leaves and serve with rice.
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