Description
The combination of the sweet and spicy flavors will convert any Brussels Sprouts hater into a fan. Made with Indian spices and bound with chickpea flour.
Ingredients
Scale
For the Brussels Sprouts
- Brussels Sprouts Shredded-2-3 cups
- Gram Flour (Besan)-1/2 cup
- Crushed Ginger-1 tsp
- Dried Sweetened Cranberries-3/4 cupCashews chopped-1/2 cup
- Ground Coriander-1 tsp
- Ground Cumin- 1tsp
- Salt-1 tsp
- Oil-to deep fry
For the Sauce
- Onion Medium-1 finely chopped
- Crushed Ginger-1 tsp
- Crushed Garlic-1 tsp
- Medium Tomatoes-2 (pureed)
- Ground Cumin-1 tsp
- Ground Coriander-1 tsp
- Garam Masala-1 tsp
- Turmeric-1/2 tsp
- Red chili powder-1/2 tsp
- Salt- to taste
- Sugar-1 tsp
- water-1 1/2 cups
- Oil 2–3 tbsp
Instructions
- In a deep fry pan heat oil on medium.
- In a microwave safe dish soften the shredded brussels sprouts for about 3-4 minutes.
- Mix all Kofta Ingredients and roll into small balls.
- Deep fry the balls in the oil in batches until golden on all sides and keep aside.
- In a separate pan heat the oil and add onions.
- Fry for about 4 minutes until golden and add the ginger and garlic.
- Add the tomatoes and spices and cook until oil starts to separate from the sides.
- Add the water, bring to a boil.Lower the heat and cook for about 6-7 minutes.
- Adjust the seasonings.Your sauce is ready.
- When its time to serve, just add the balls into the gravy and cook for about 2-3 minutes.
- Serve hot with Naan, Roti or Rice.
- Category: Side
- Cuisine: Indian