Tomato-brussels sprouts thogayal (chutney)

This is the last post for 2010. I would like to wish everybody - regular commenters, lurkers, casual browsers and the odd passers-by - a wonderful, exciting, fulfilling but above all else, a HAPPY new year 2011! I could have seen the old year out on my blog with something sweet, but I think I'll save that for the new year. So the year 2010 on my blog ends with a simple thogayal that uses a rather hated vegetable - brussels sprouts - to make a dish that is entirely suited to Indian taste-buds. I used baby brussels sprouts (couldn't resist buying them, they looked so cute) but regular sized ones will work just as well in this recipe.

Recipe for: Tomato-brussels sprouts thogayal

 Ingredients:

1 cup brussels sprouts, quartered
3 medium plum tomatoes, quartered
4 fresh green chillies, chopped (or to taste)
4 dried red chillies (or to taste)
1 tsp cumin seeds
2 tsp urad dal
1/4 tsp asafoetida powder
Large marble-sized piece of tamarind fruit (or 3/4 tsp tamarind paste)
Salt to taste
4 tsp oil

Method:

1. Heat 2 tsp oil in a pan and add the asafoetida powder, cumin seeds and green chillies. Fry for 45 seconds, then add the tomatoes and cook on medium heat till the tomatoes are cooked.

Remove from heat and reserve.

2. Heat the remaining oil in another pan and fry the dry red chillies and urad dal for 30 seconds,

then add the brussels sprouts and stir well.


3. Add 3-4 tbsp water, cover the pan and let the sprouts cook till done on low heat, about 8-10 minutes.

4. Grind the cooled tomatoes with the tamarind to a smooth paste, then add the sprouts and grind to a fairly coarse paste. Add salt to taste and mix well.

Serve as a side with idlis, dosa, chapaties, etc. Also good mixed with plain
cooked rice and ghee.

RECIPE: TOMATO-BRUSSELS SPROUTS THOGAYAL
Ingredients:

1 cup brussels sprouts, quartered
3-4 medium tomatoes, quartered
4 fresh green chillies, chopped (or to taste)
4 dried red chillies (or to taste)
1 tsp cumin seeds
2 tsp urad dal
1/4 tsp asafoetida powder
Large marble-sized piece of tamarind fruit (or 3/4 tsp tamarind paste)
Salt to taste
4 tsp oil

Method:

1. Heat 2 tsp oil in a pan and add the asafoetida powder, cumin seeds and green chillies. Fry for 45 seconds, then add the tomatoes and cook on medium heat till the tomatoes are cooked. Remove from heat and reserve.
2. Heat the remaining oil in another pan and fry the dry red chillies for 30 seconds, then add the brussels sprouts and stir well.
3. Add 3-4 tbsp water, cover the pan and let the sprouts cook till done on low heat, about 8-10 minutes.
4. Grind the cooled tomatoes with the tamarind to a smooth paste, then add the sprouts and grind to a fairly coarse paste. Add salt to taste and mix well. Serve as a side with idlis, dosa, chapaties, etc. Also good mixed with plain cooked rice and ghee.