Brussels Sprouts "Sabzi"

Ingredients

1 pound Brussel sprouts (trim the stems and cut in half through the stem area)

½ tsp cumin powder

½ tsp coriander powder

½ tsp turmeric powder

¼ tsp red chili powder

½ tsp mustard seeds (optional, USE ONLY IF YOU CAN TOLERATE SEEDS)

1 tsp salt

1 TBSP unsweetened dessicated coconut (if you can tolerate it)

2 TBSP oil

2 TBSP water

454 grams Brussel sprouts (trim the stems and cut in half through the stem area)

½ tsp (2.5 ml) cumin powder

½ tsp (2.5 ml) coriander powder

½ tsp (2.5 ml) turmeric powder

¼ tsp (1.25 ml) red chili powder

½ tsp (2.5 ml) mustard seeds (optional, USE ONLY IF YOU CAN TOLERATE SEEDS)

1 tsp (5 ml) salt

1 TBSP (15 ml) unsweetened dessicated coconut (if you can tolerate it)

2 TBSP (30 ml) oil

2 TBSP (30 ml) water

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Dietary Therapies

MED

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Nut Free

Soy Free

Preferably in a non-stick pot (with a lid), heat the oil over medium high heat for a minute.
Add the mustard seeds and fry until they turn grey and begin to pop.
Immediately remove the pot from the heat source.
Turn the heat down to medium.
With the pot still away from the heat, add the cumin, coriander, turmeric, and chili powders.
Return the pot back to the heat (this avoids burning the powders but instead lightly frying them).
Add the Brussel sprouts and the water.
Add the salt.
Give it all a good stir for a minute.
Cover with a lid and bring the heat down to low. The steam generated will cook the vegetables.
If needed stir every now and then and sprinkle drops of water to avoid the sprouts sticking to the pot.
The cooking time should take about 15-20 minutes to get them fork tender.
Turn off the heat.
Sprinkle the coconut over the sprouts, giving them a stir, and serve hot.