I tend to cook this dish as vegan. You can also make this Sathvick, by removing the onion and replacing it with a bit more ginger.
You can also use this as a side dish for an English meal to introduce a bit of spice!
Ingredients for serving 4
- Add your oil, set the pan at a slow heat this is the secret to good tasting Indian cooking, this recipe is pretty idot proof, just keep your heat low and you can't go wrong. Add your cumin seeds and ajowan, when they begin to crackle add your onion.
- Cook the onion till it is light brown and then add your ginger and chilli, stirring frequently.
- Continue to cook this till the ginger is brown too, if the ginger starts to stick to the pan just add a couple of tea spoons of water and stir until it comes free.
- Once the mix is caramel coloured, add your dry spices and salt and tomatoes, you have now made your base (masala). You can cook any vegetable this way, it is so easy when you get familiar with the spices.
- Add your brussels and combine the masala and vegetables, cover and cook on a medium heat for 5mins and then turn down to a low heat for about 15-20mins until the brussels are cooked. Just turn the veg a couple of times during cooking.
- Test they are cooked by stabbing a brussel with a sharp knife or skewer, if it goes in without effort then you know it is cooked.
- Add the chopped coriander and serve as a main or side dish with roti, naan, or rice of your choice. We had it with masoor daal tonight and roti, it was yummy!