Brussels Sprouts Curry

I love brussels sprouts. Not only do they look cute but they taste lovely in this awesome curry. I picked some up during my trip to Ooty, fresh from one of the freshest markets in the world that I know.

Ingredients (serves 3):

1. 125g brussels sprouts - about 15
2. potato - 15 cubes of similar size as the brussels sprouts - this will ensure even cooking
3. 2 tbsp masoor dal - washe and kept aside to soak
4. 1/4 cup fresh coconut
5. 1 tsp coriander powder
6. 4 whole red chillies - adjust as per spiciness desired
7. 4 cloves of garlic
8. 1 inch of ginger
9. 5+5 small onions
10. 1 small sized red onion - chopped
11. 1 medium to large sized tomato chopped
12. 1/2 tsp red chilli powder - may not be needed as per spiciness desired
13. 1/2 tsp turmeric powder
14. 1/2 tsp mustard seeds
15. 1 spring curry leaves
16. 1 tbsp oil
17. 1 cup water
18. Salt to taste
19. coriander leaves for garnish

How I made it :

1. Grind together the coconut, garlic, ginger, whole red chilly, coriander powder and 5 small onions. Add a little water to bring it all together. 
2. Remove the outer dirty layers of the brussels sprouts. Halve them. Place in salted water until ready to cook. This will help get any worms out.
3. In a pressure cooker, heat oil.
4. Put in mustard seeds. Let them splutter.
5. Add the curry leaves followed by chopped onion and the remaining 5 whole small onions.
6. When the onion turns pink, add the ground paste from 1.
7. Fry till fat separates or the mixture moves as one mass without sticking to bottom of cooker.
8. Add chopped tomates. Fry on low for 5 minutes.
9. Add potatoes. Add 1/4 cup water and allow to cook for another 5 minutes on low.
10. Now, add the masoor dal and remaining water. Add turmeric powder. Boil away for 5 minutes.
11. Adjust salt. Add the brussels sprouts. Add red chilli powder if required.
12. Cover and give one whistle on high and one on low. 
13. Garnish with chopped coriander leaves and serve with rice.