Instant Pot Crunchy Brussel sprouts masala (with flaxseed powder)

Cooking the brussel sprouts without changing the color and maintaining the crunchiness in IP is a breeze. Today I made the masala more healthy by adding the flaxseeds powder along with the usual spices we add to it. I have already posted the flaxseeds powder in my blog. Check out my FLAXSEED GARLIC RICE  and FLAXSEED PODI IDLY too....

Cooking time: 2 mins

Serving: 2

Ingredients:

Brussel sprouts - 11 (halfed each)
Onions - 1/3 cup (chopped)
Tomato - 1 (small, chopped)
Turmeric - 1/4 tspn
Sambar powder - 1 tspn or (coriander powder - 2 tspn, red chilli powder - 1 tspn)
Flaxseed powder - 2 tspn
Mustard seeds - 1/8 tspn
Uraddal - 1/2 tspn
Curry leaves - few
Coriander leaves - few (chopped)
Oil - 2 tspn
Salt to taste

Method:

1. Grab all the ingredients.

2. Switch on the IP. Press the saute mode. Add oil. Add mustard seeds, uraddal.

3. Add onions and saute till it becomes translucent.

4. Add tomato and saute for few seconds. No need of completely mushy. There must be a little water content.

5. Add salt, turmeric, sambar powder, flaxseed powder. Mix well.

6. Add brussel sprouts and mix well.

7. Add a tbsn of water. Close the lid. Press the manual for 1 min in High Pressure HP in sealed position. Once it is done (L0:00) do Quick Release QR. The pressure will not be builded.

8. Open the lid. Add coriander leaves and curry leaves. Switch off.

9. Crunchy brussel sprouts flaxseed masala is ready to serve.

Notes:

If you like to have it a soft then cook for 2 mins and QR but not more than that.

This can be served as a side dish for sambar, rasam, curd rice. It goes well even with rotis....