(Recipe) Stir-Fried Brussels Sprouts & Potatoes

1. Clean and finely chop the Brussels sprouts. You can use a food processor for ease or a sharp knife for precision.
2. Slice the potatoes into thick matchstick-sized pieces. Depending on the potato variety, you can peel or leave the skin on.
3. In a heavy-bottom skillet, heat the oil over medium heat. Once hot, add the nigella seeds and let them sizzle for a few seconds until fragrant.
4. Add the sliced potatoes, season with salt, and stir in the turmeric powder. Stir-fry the potatoes for about 7 minutes until they begin to soften and slightly brown.
5. Add the chopped Brussels sprouts to the skillet and stir to combine. Cook for an additional 5 minutes, stirring occasionally.
6. Add the green chilies, whole or finely chopped, depending on your spice preference, and cook for another 2 minutes.
7. Taste and adjust the salt if needed. Serve warm with rice and daal, or enjoy with paratha.

Notes:

• For a spicier kick, finely chop the green chilies and add them at the beginning with the nigella seeds.
• This dish is versatile and can be made milder or spicier based on your preference.