Serving:2 |Type: Veg-Gravy
Ingredients:
Kalaikose pieces | -10 |
Tofu pieces | -10 |
Onion(diced) | -1 |
Tomato(diced) | -1 |
Turmeric | -¼tsp |
Sambar Powder | -2tbsp |
Tamarind | -small lemon size |
Salt | -to taste |
Seasoning:
Oil | -2tbsp |
Mustard | -½tsp |
Fenugreek | -¼tsp |
Curry Leaves | -few |
Asafotida | -pinch(optional) |
Grinding:
Tofu pieces | -4 |
Cumin | -¼tsp |
Garlic | -1(optional) |
Onion(diced) | -2tsp |
Tomato(diced) | -2tsp |
Method:
- Wash and cut the brussels sprouts in halves or quarters and keep it aside.
- Soak the tamarind with ½ cup of water and squeeze out the pulp and keep it aside.
- Grind the ingredients mentioned above in the mixer and keep it aside.
- Take a pan heat with oil add seasonings fry without burning.
- Now add onion, sauté for 1 minute, then add tomato, salt and turmeric and sauté well until tomato get mash.
- Then add Brussels sprouts, sauté for 2 to 3 minutes then add sambar powder mix it well.
- Next add the tamarind pulp, 2 cups of water and ground paste cook well until vegetable get soft.
- Now add tofu pieces cook for 3 minutes then turn off the stove.
- Serve with rice.
Note:
- Instead of sambar powder you can use store bought vathal kuzhambu podi.
- You can avoid onion and garlic.
- Instead of tofu you can add coconut for grinding.