Tiny little vegetable can be so healthy and taste. Last week bought Brussels sprout to make it my way with little hint of Indian spices. It is cabbage family vege, little on the gassy side, to take care of that used asfotedita (heeng) and lot of ginger. Both the spices are anti oxidant and make the food easily digestible. I do not cook without ginger, these days using asfotedita  in many dishes that never used it before. It gives a spicy taste  not peppery taste to the vegetable. Last night when I made Brussels sprout used heeng and onion seeds (kalonji seed or black seed) with one whole dried red chile and lot of ginger. You can eat as a side dish or mix with your salad or rice so taste.

Prep time 20 minutes , yield 2 servings

2 cups finely chopped Brussels Sprouts

1/3 cup roughly chopped ginger

1 tsp onion seeds ( kalongi or black seeds get it from Indian grocery store)

1/3 cup crushed almonds

1 dried red chilli

1 tbsp oil

Pinch of asfotedita 

Salt to taste

Wash the Brussels Sprouts discard the outer skin remove the hard part from the bottom, cut them in half and fine chop st it aside. Wash ginger scrape it and rough chop set it aside. Heat oil in a pan when little hot put the asfotedita when it smokes add the onion seeds and red broken dried red chille stir it, then add the Brussels sprout along with ginger raise the heat to medium high give it nice stir so the vege is mixed with the spices, after couple of minutes add salt now it will leave some water raise the heat and quickly stir it so the water evaporates. Now add the crushed almonds mix it and turn off the heat your taste Brussels sprouts are ready to eat.