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.
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