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.
This dish has to be made using only fresh Brussel sprouts, frozen Brussel sprouts just won't work well here - so always buy fresh!
Brussel sprouts are a healthy, cruciferous vegetable high in anti-oxidants, Vitamin K, Vitamin C and dietary fiber. They make for a simple & tasty side dish :-)
BRUSSEL SPROUTS BHAJI (Stir Fried Brussel Sprouts)
Yield: 4-6 servings
1 lb of fresh Brussel sprouts (around 20 -25 or so)
1 medium onion, finely chopped
2-3 cloves of garlic, finely minced
1 piece of ginger, peeled and finely minced
1½ cups of corn kernels (frozen is fine)
½ tsp black mustard seeds
½ tsp cumin seeds
4-6 dried red chilies
4-6 fresh curry leaves
½ tsp turmeric (haldi)
¼ tsp smoked Spanish paprika
juice of ½ lime
2-3 tbsp oil (vegetable or canola)
salt & pepper, to taste
freshly chopped cilantro leaves for garnish
freshly grated coconut for garnish (optional)
To prepare the Brussel sprouts: trim the stems and cut any large sized Brussel sprouts into quarters, medium size Brussel sprouts can be cut into halves and any real small ones can even 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.
**Tip: This is a great shortcut & timesaver! Simply microwave the cut Brussel sprouts in a covered dish for 4-5 minutes on high or until just barely tender.
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 & ginger. Keep stirring so the onion mixture will not burn & then add in the spices (turmeric, curry leaves, dried red chilies, salt & pepper.) Mix well to combine & then add the Brussel sprouts. Stir once & let sit for 2-3 minutes, the key is to caramelize the Brussel sprouts since caramelization equals intense flavor. Stir once & 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 & lime juice. Stir to combine thoroughly, reduce the heat to medium low, cover & cook for an additional 5-6 minutes. Garnish with the cilantro leaves & the freshly grated coconut. Serve with warm rotis & fragrant Basmati rice.
Try using this recipe with different vegetables or combinations of vegetables such as zucchini, cauliflower, green beans, potatoes or green peas.