Really, I have been knitting, but the latest project is--gasp!--a Christmas present (!) for someone who reads this blog, so no photos. In the meantime, remember my post about Modern Spice? Well, today the author of that book, Monica Bhide, is having a virtual dinner party. She invited bloggers all over the place to cook one of the dishes from the book and "serve" it all today. So courtesy of Monica, enjoy:
Brussels Sprouts, Leeks, and Curry Leaves
I knew I had to try this after I read Monica’s header about trying Brussels sprouts just to find out why people don’t like them. I grew up hating them and it’s only been in recent years, when I learned to roast rather than boil them, that I’ve become fond of them. (Much to my husband’s joy, since he loves them and hardly ever got them before I figured out the roasting secret.) Braised with leeks and seasonings sounded intriguing. It was an easy dish to make, smelled delightful while cooking, and the taste? Oh, my. I guess I now have two methods of cooking Brussels sprouts that I can fully endorse. My husband thanks you, Monica.
from Modern Spice by Monica Bhide, © 2009
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
Pinch of asafetida
10-15 fresh curry leaves
2 whole dried red chiles, broken
15 Brussels sprouts, trimmed and chopped (about 1 pound)
2 medium leeks, white and green parts only, chopped
3 tablespoons chopped dry-roasted peanuts
½ teaspoon ground turmeric
½ teaspoon red chile powder or red chile flakes
1 teaspoon ground coriander
¼ teaspoon table salt to start
1. Heat the vegetable oil in a large lidded skillet over medium heat. When the oil shimmers, add the mustard seeds. When the seeds begin to sizzle, add the asafetida, curry leaves, dried chiles, Brussels sprouts, and leeks.
2. Sauté for 5-6 minutes on medium heat, until the vegetables begin to brown.
3. Add the peanuts, turmeric, red chile powder, coriander, and salt. Mix well. Cook for another 2 minutes.
4. Add about a tablespoon of water, cover, and reduce the heat to low. Cook for 10-12 minutes, until the vegetables are tender and completely cooked through. Serve immediately.