Chinna Kos Kari

I love brussel sprouts and am always looking for ways to create different recipes with it. My new recipe turned out absolutely divine!This healthy, nutritious dish can be eaten with rice, millet , quinoa, flat bread or multi-grain bread. I made it even healthier by eating it with a bed of green salad.

The essence of coconut oil combined with ginger-garlic sauce made with almond milk and nuts created an awesome flavor.

Ingredients:
Brussel sprouts: 2 lbs
Coconut oil: 1 tbsp
Cumin seeds: ½ tsp
Garlic: 6 pods

Ingredients for sauce: 
Cashew nut: ¼ cup
Sunflower seeds: 1 tbsp
Ginger: 2 tbsp chopped
Garlic: 1 pod
Green Chillies: 2
Almond milk : ½ cup

Method:

1. 1. Wash and cut the brussel sprouts
   2. Heat coconut oil in a wok. Add the cumin seeds and saute until it turns brown.
   3. Add the brussel sprouts and saute for a few minutes.
   4. Add ½ a cup of water and cover and cook for 2 minutes.

5. Add the chopped garlic to the brussel sprouts

6. Saute uncovered for a few minutes until the brussel sprouts gets tender. Add salt, and bring the heat to low.

7. Grind the cashews, sunflower seeds, garlic, ginger and green chillies with added water and almond milk to form a thick sauce. I like it spicy so I added 2 chillies.

8. Add the sauce to the brussel sprouts, and mix to spread it evenly. Cover and simmer for 2 minutes in low. Remove from stove and serve hot.