2. Rub them evenly with a tablespoon of olive oil.
5. Bake in a preheated oven (200 degrees centigrade) for about 25 minutes till it starts becoming crisp and brown.
Curry leaves - a few
Jaggery - 1/2 ts
This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well! Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu and Appa Ramachandran for the photos!
My mind went 50 years down memory lane while I relished the baked Brussels Sprouts.
My beloved paternal aunt was a super cook. She was the first to bring in 'non traditional' vegetables into our kitchen where we always cooked traditional food with only 'traditional ingredients' and 'traditional vegetables'! Sarasu Athai purchased 'English vegetables' from Russell Market and with her magical touch converted them into super delicious innovative as well as conventional dishes. Her Kalakose Sambar was one of them, the taste of which still lingers in my mouth.
I used a pressure cooker to prepare kalakose sambar for convenience.
Brussels sprouts /Kalakose - 10
Fresh Fenugreek leaves / Menthya Keerai (chopped) - 1/2 cup