A mother-daughter conversation on food and cooking (mostly)

Wednesday, October 13, 2010

Chotee Gobi (Brussels Sprouts from Eastern India)

This is one of my favorite ways to fancy up Brussels sprouts.

Chotee Gobi

1 large onion
4 cloves garlic
Olive or vegetable oil

Slice onion and garlic. Fry in 2 tablespoons oil until soft.
Stir in the following spices and fry for two more minutes.

1 teaspoon turmeric
1 1/2 teaspoons chili powder
1/4 teaspoon cinnamon
2 teaspoons poppy seeds
2 teaspoons ground cumin
1 teaspoon sesame seeds


2 teaspoons ground coriander
1/2 to 1 cup yogurt
Juice of 1 large lemon
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon to 1 tablespoon honey

Stir to combine and simmer for a few minutes.

1 pound Brussels sprouts, trimmed and cut in half

Meanwhile, gently boil the sprouts in water to cover until barely tender. Drain and add to the sauce. Cook and stir for about five minutes until flavors blend.

1 comment:

Eva said...

I made this a few days ago and loved it. I think I used too much yogurt, though.