Brussels sprouts are otherwise called as baby cabbages. The tiny shaped vegetable has many health benefits and as well as nutrients too. This vegetable tastes delicious if seasoned properly and cooked properly. Undercooking and over cooking of this vegetable destroys not only the nutrients, but the flavor, consistency, color and most noticeably, the aroma.
This cute looking vegetable is hated by all , but many prefer to have these because they are low in calorie and rich in nutrients. They are loaded with vitamin A, folacin, potassium, calcium. Brussels sprouts are one of those foods that will fill you up, without filling you out, always a plus for weight loss.
Yes, you may find this vegetable rarely in India, especially in Tamilnadu. I found only 475 gram of this vegetable in a nearest super market. I enjoyed oven roasted Brussels sprouts a lot, though my family members didn’t like those at all. After that I fixed my mind to make an Indian style curry which can be enjoyed by all our family members. Though in this way I make ivy gourd curry, thought to give it a try with Brussels sprout, and believe me this was a big big hit in our family. Unfortunately I am not finding these anymore here.
You can make any Indian curry using Brussels sprout. No doubt this will perfectly fit with any Indian rich gravy. Even it tastes best when stir fried with shallot, garlic and olive oil . Well, this curry will go well with any Indian flat bread or can be served as a side dish with plain rice or pulao.
Here are few more curry recipes –
Brussels Spout Spicy Curry
Clean and remove the yellow leaves from the Brussels sprouts, if any.
Cut into half and set aside.
Heat 2 tbsp oil in a wide pan, add dry red chilies once the oil is hot.
Fry the onion slices till they turn slight brownish.
Add tomatoes along with pinch of salt and turmeric.
Cover the pan and cook till the tomatoes cooked properly and seem pulpy.
Fry for a minute and two.
Remove from the pan, let it be cool.
Grind it using a little water and make a fine paste.
Again heat oil in a pan, add mustard seeds.
When it stops spluttering add chana dal and urad dal.
Once they turn light brown in colour add curry leaves ,hing and sliced onion.
Fry the onion pieces till they turn translucent.
Add the prepared masala paste along with all the dry spices.
Cook till the masala leaves side of the pan.
In this stage add halved Brussels sprouts and mix well with the spices.
Cook covered for 5-6 minutes.
The spouts will release water and they will be cooked in their own water.
Keep checking in case the curry will stick to the bottom ,sprinkle water and keep cooking till they are cooked properly.
Once they cooked al dente keep the flame high and add chopped coriander leaves and lil lemon juice.
Mix well and serve immediately.
- Tomatoes can be replaced with tamarind pulp.
- In case you don’t have tomatoes, tamarind pulp can be added at the last stage of cooking.
- If you wish to serve the curry later then don’t add lemon juice while removing the curry from the gas flame.
- Don't take spicy red chillies , if taking then adjust chili powder as per tolerance.