Brussel Sprouts Curry

Brussel Sprouts are very low in calories. More info and nutrition facts on them can be read here.
Here is where you can read about How to clean it.

These Brussel sprouts are from Seattle!

I use Brussel Sprouts in a Kootu Style (with dal ) more than in dry curry. This is because it has a smell which is very obvious in the curry than in the kootu.

All you have to do is cut them and steam them with a little salt, and give a tadka of mustard, red chillies and Curry leaves.

To make Kootu, just take any kootu recipe from here and replace the veggie with Brussel Sprouts.

Pole Beans Curry

You can make this with French Beans or Pole Beans or Cabbage (cut like cole slaw).


Pole Beans are high in fiber. Also when you cut beans, do not cut the end of it (the one which tapers) since all the vitamins are there.

This makes 5 to 6 Servings.
Items
Beans - Cut about 3 cups
Oil - 1 Tea Spoon
Salt - 1 Tea Spoon
Sugar 1 pinch
Turmeric powder - ½ Tea Spoon
Mustard Seeds - ½ Tea Spoon
Urad Dal - 2 Tea Spoon
Red Chili - 1
Curry leaves and Corainder
Method
-->Cut the beans and add them in a pan, add very little water, add the salt and sugar and turmeric powder and cover and keep the stove in a medium flame.
Adding the sugar to the beans, retains the green color.
--> Check the beans every 5 mins to make sure they dont get burnt and add some water if you need to. Steam till the beans are soft.
-->Once the beans are cooked, in a seperate pan, add the oil, and once the oil is hot, add the mustard seeds, and once they start to sputter, add the urad dal to it and saute till they get golden brown.
-->Garnish with Curry leaves and Coriander Leaves

Options
You can add fresh ground coconut to this also.