Brussels sprouts belong to a cabbage family and they looks like a tiny cabbage. It is named after they were cultivated in Belgium. They are rich in fiber, vitamin k and antioxidants.
My dad was doing agriculture on his own interest and I got a chance to see some of the western veggies(purple cabbage, potato, Brussels sprouts, some kind of kale flower plant, asparagus,broccoli etc.,) which he had grown in ooty.
so, Grew up eating all these directly from farm when I was a kid but I almost forget it to the core when I moved to Chennai. Even with wide spread supermarkets, the availability of these vegetables is very common now a days but I was naturally inclined towards the local produce.
When I found them back here, I become very nostalgic and remembered my summer vacation days in Ooty. after two decades, making this recipe very often now and here is my way of Indian style stir fry.
While stir frying the Brussels sprouts using the method given below, it gives a mild sweetness which gives delicious taste. Slow roasting process would also bring this sweet taste. Do not over cook this vegetable otherwise the flavor might be changed and eat this vegetable in moderation to gain it’s health benefits.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
1 tbsp oil
½ tsp mustard seeds
2 heaped cups Brussels sprouts
½ tsp turmeric powder
1 tsp red chilli powder
Salt to taste
Method with Stepwise Pictures:
1) Wash the brussels sprouts in a running water 2 or 3 times and then slice into 2 or 4 according to its size. The brussels sprouts are very small, so I have just halved it for making this stir fry. Remove any loose leaves while slicing.
2) In a wide pan, heat oil. Add mustard seeds and allow it to crackle.
3) Add 2 heaped cup of brussels sprouts.
4) Add turmeric powder, red chilli powder and salt.
5) Mix well so that the masala coats well with the sprouts.
6) Spread it evenly and cook it covered in low flame for 5 to 10 minutes. It varies depends on the size of brussels sprouts and type of the stove you use.
7) After that, cook uncovered stirring occasionally.
8) The brussels sprouts starts to brown outside and the outside looks crisp and inside cooked completely.
9) Turn off the flame and serve hot.
1) Indian style Brussels sprouts can be served as a sidedsh for rice and Indian based gravy.
2) It can be served as a side dish for roti/naan.
1) If the brussels sprouts are big in size, then sprinkle little water to it before covering it using lid for easy cooking. If you do not want to add water, increase the cooking time but make sure to keep it low flame. however, for better taste, I would not suggest to add water.
2) Instead of red chilli powder and turmeric powder, ground black pepper can be used for easy variation.
Looks delicious and perfectly crispy on the edges, yum