Brussel Sprouts, Indian style Recipe

This spicy dish is sure to make Brussel Sprouts a family favorite!

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Servings6Cuisine
CourseVegetarian

Recipe Story

Brussel sprouts are a truly underrated and underused vegetable. They are not even Indian. But my spicy version will definitely make Brussel sprouts a favorite in your house just as it is in mine. It’s a unique dish where new world vegetable meets old world spices. I hope you will enjoy it.

Ingredients

 Brussel sprouts1 Pound (around 20 or so)
 Onion1 Medium, finely chopped
 Garlic3 Clove (15 gm), finely minced
 Ginger1 Inch, finely minced (peeled)
 Corn kernels/Frozen corn kernels2 Cup (32 tbs)
 Black mustard seeds1⁄2 Teaspoon
 Cumin seeds1⁄2 Teaspoon
 Dried red chilies6
 Fresh curry leaves6
 Turmeric1⁄2 Teaspoon
 Lime1⁄2 , juiced
 Vegetable oil/Canola oil4 Tablespoon
 Water8 Cup (128 tbs) (for boiling)
 Chopped cilantro1⁄2 Cup (8 tbs) (for garnish)
 Salt To Taste
 Pepper To Taste

Directions

To prepare the Brussel Sprouts: trim the stems and cut any large size Brussel sprouts into quarters, medium size Brussel sprouts can be cut into halves and any small ones can be left whole. In a large pot, bring salted water to a good boil and carefully add the Brussel sprouts. Cook for 5-6 minutes, drain in a colander and rinse with cold water for a minute or so (this will stop the cooking process and set their lovely green color). Drain well and set aside until needed.

In a large saute pan on medium high heat, add the oil and then carefully add the black mustard seeds (they tend to splatter and pop tremendously). Then add the cumin seeds and the onions. Stir fry the onions until they are golden brown in color, this may take up to 5-6 minutes. Next add the garlic and ginger. Keep stirring so the onion mixture will not burn and then add the turmeric, curry leaves, dried red chilies, salt & pepper. Mix well to combine and then add the Brussel sprouts Stir once and let sit for 2-3 minutes, the key is to caramelize the Brussel sprouts. Caramelization equals intense flavor. Stir once and again let the Brussel sprouts sit for a few minutes to caramelize. Once the Brussel sprouts are a delicious golden brown in color, add the corn and lime juice. Stir to combine thoroughly. Reduce the heat to medium low, cover and cook for an additional 5-6 minutes. Garnish with the cilantro leaves and serve with warm rotis.

Variations: try using different vegetables such as zucchini, cauliflower, green beans, potatoes or green peas.

Comments

Anonymous

Maryam Behrouz says :

A great way to eat brussel sprouts, my family loves them now -- THANK YOU!!
Posted on: 16 March 2012 - 8:15pm
Anonymous

Sherry Lousie Taylor says :

I made this as a side for Thanksgiving, HUGE hit. Never imagined I would actually run out of them, next time I'm making double!!
Posted on: 27 November 2011 - 11:32pm
Samina Tapia profile page

Samina Tapia says :

I love the recipe too. Never loved Brussel sprouts much when made by simply boiling or steaming!
Posted on: 7 November 2011 - 10:15am
Anonymous

Sophia Bruzowski says :

This dish is the only way my kids will eat their Brussel Sprouts, so thank you!
Posted on: 7 November 2011 - 9:54am
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