Name: Besan bhaji with brussels sprout tops
Total time: 25 min
Yield: Serves 2
Cuisine: Indian
Ingredients: 40g gram flour; extra-virgin olive oil for frying; ½ tsp ground turmeric; 1 tsp cumin seeds; 2 tsp garam masala; 4 cloves garlic roughly chopped; 1 red onion finely sliced; 1 green chilli finely chopped; 6 sprigs coriander leaves picked, stalks finely chopped; 100g spinach shredded; 300g brussels sprout tops shredded, or 150g brussels sprouts with 150g spinach, shredded; kala namak salt or sea salt, chapatis, natural yogurt, unwaxed lemon wedges and cranberry jelly to serve

A bowl filled with green sprout tops and topped with sliced red onion, green coriander with yogurt on the side

40g gram flour
extra-virgin olive oil
for frying
½ tsp ground turmeric
1 tsp cumin seeds
2 tsp garam masala
4 cloves garlic
roughly chopped
1 red onion
finely sliced
1 green chilli
finely chopped
6 sprigs coriander
leaves picked, stalks finely chopped
100g spinach
shredded
300g brussels sprout tops
shredded, or 150g brussels sprouts with 150g spinach, shredded
kala namak salt or sea salt, chapatis, natural yogurt, unwaxed lemon wedges and cranberry jelly
to serve

Method

step 1
Toast the gram flour in a dry pan over a medium heat until it begins to smell aromatic and turns light brown, then set aside.
step 2
Heat a glug of the oil in a frying pan or wok over a medium heat and add the spices, garlic, half of the sliced onion, half of the chilli and the coriander stalks. Stir-fry for 1 minute, making sure the garlic doesn’t brown. Add the sprout tops and stir-fry for 2 minutes. Sprinkle in the toasted gram flour and cook for a further 5-8 minutes, stirring occasionally, until the vegetables are cooked through. Add 2-3 tbsp of water to loosen the mixture.
step 3
Season with kala namak salt, then pile onto chapatis and scatter with the coriander leaves, remaining onion slices and chilli. Serve with the yogurt, lemon wedges for squeezing over and cranberry jelly.