Brussels Sprouts - 10-12 buds
Onion - 1, finely chopped
Corriander seeds - 2 tbsp
Channa Dal - 1 tbsp
Urad Dal - 1 tbsp
Fenugreek Seeds - 1/2 tsp
Dried Red chillies - 3 big
Asafoetida Powder - 1/2 tsp
Coconut - 1 tsp, shredded
Tamarind - a small ball size
Salt - as required
How to make it:
1.Wash Brussels sprouts and slit open on the bulb end like 'X'. Steam cook until half done, for about 5 minutes.
2.Heat 1 tsp oil in a pan, roast red chillies, corriander seeds, channa dal, uraddal and fenugreek seeds until golden brown. Let it cool. Add coconut, asafoetida powder, tamarind and salt and grind into a thick paste.
3.Take a spoon of the paste and stuff inside the slit brussels sprouts.
4. Heat oil in a pan, add onions and fry until golden brown. Add the stuffed brussels sprouts and the remaining paste.
5.Cook covered on a low flame turning to the other side at regular intervals to get them evenly roasted. Cook until done.
Serve hot! I made this as a side dish for mor kuzhambhu and the combination was perfect.