green chana potato curry

Brussels Sprout If cabbage has a mini me, it would definitely look like a brussels sprout, I think. To compensate what they lack in size, they got lot of that cabbage sp(t)unk. Somehow this tiny, tightly wounded veggie brings out the bad in people here. Blah, eew, yuk, is what you hear often with the mention of brussels sprouts. Blanching them whole and buttering them up, I would say yuk too. My way of preparing brussels sprouts is different and cooking curried way makes this winter season vegetable pleasantly pleasing.
For our lunch today, I saut?ed the brussels sprouts with potatoes and fresh green chana (garbanzo/chickpeas). Little bit of chillie and little bit of garam masala, together with sweet taste of green chana - one tasty curry was ready for chapatis.

Brussels Sprouts, Cooked Potato and Fresh Green Garbanzo (green chana) Recipe:

15 fresh brussels sprouts - outer leaves removed and finely chopped lengthwise
2 medium-sized potatoes - Boiled to tender, skin removed and quartered to cubes
½ cup of fresh green garbanzo beans (green chana/chickpeas)
1 red onion - finely sliced lengthwise
Green chillies to taste or 6 - finely chopped
Garam masala, coconut powder, turmeric and salt - to taste or 1 tsp each
Popu or Tadka Ingredients:
Cumin, mustard seeds, curry leaves - ½ tsp each

In a big skillet, add and heat a teaspoon of peanut oil. Add and toast tadka ingredients first. One by one add and saut? onions, green chillies and garbanzo beans. Add in brussels sprouts. Stir in garam masala, coconut powder, turmeric and salt. Mix. Cover and cook for few minutes until the sprouts start to wilt. Add in cubed potatoes. Cook covered for another 10 to 15 minutes on medium heat, stirring in between, until the sprouts reach the tenderness you desire. Keep in mind just like cabbage and cauliflower, brussels sprouts also release unpleasant odor on overcooking.
Serve hot with chapati or with rice.