BRUSSELS SPROUTS CURRY

BRUSSELS SPROUTS CURRY
I tasted Brussels sprouts only after I got married. My MIL used to prepare it just like a cabbage poriyal with its usual seasonings and green chilies. It was ok with spicy dishes like fish kozumbu or rasam with only slight bitterness from the sprouts but this preparation was not so good with chapathis. When making Brussels sprouts curry to go with rotis, I started adding tomatoes and a little bit of garam masala. We love it this way and I have been making Brussels sprouts curry this way ever since. Here goes the recipe:

INGREDIENTS:
Brussels sprouts, ½ lb.
Onion, 1 small.
Green chilies, 2.
Tomato, 1.
Ginger-garlic paste, 1 teaspoon, (optional).
Garam masala, ½ teaspoon.
Salt as per taste.
Curry leaves, 1 sprig.
Mustard seeds, ½ teaspoon.

PREPARATION:
Chop the onions and tomato finely and slit the green chilies into two. Cut the Brussels sprouts into long thin strips. Heat a pan with some oil. When the oil turns hot, add the mustard seeds and let it splutter. Then add the chopped onions, tomato, green chilies, and ginger-garlic paste and sauté for a few minutes until everything turns tender. Then add the Brussel sprouts along with the garam masala and mix everything well. Cook closed under low flame for 10 minutes until everything is cooked. Garnish with curry leaves and serve hot with rotis or rice.