Brussels sprouts are a very European and western vegetable and not known in the Indian kitchens. But this uncommon vegetable when curried with Indian spices, tastes amazingly delicious. Here is a simple example of east meets west fusion.
Author: Birjis Adeni Rashed
Cuisine: Fusion of East and West
Recipe type: Side Dish
Serves: 4
Cook time: 20 mins
Ingredients
- 1 lb. Brussels Sprouts,
- 1/2 tsp. Black Mustard seeds
- ¼ tsp. whole Cumin seeds
- 5-6 Curry leaves
- 1 dry Red chili pepper
- ¼ tsp. Cumin powder.
- ½ tsp. powdered Red Pepper
- ¼ tsp. Turmeric
- ¼ tsp. Garlic finely chopped
- 1 Onion
- 1 Tomato
- Salt to taste
- Black Pepper- dash
- 1 tsp Balsamic Vinegar
- Olive oil
Instructions
- Wash and split the small Brussels sprouts in half and set on a baking tray. Drizzle some olive oil, salt and pepper and set in oven for few minutes till tender yet crisp on one side. Set this aside till you spice it up.
- Chop onion, tomato, and garlic and set aside too.
- Heat oil in a pan, when its warm, toss in the curry leaves, dry red chili pepper, whole cumin seeds, and mustard seeds, and watch till they sputter and sizzle. Add the sliced onion and sauté till soft.
- To the pan slowly add the baked Brussels sprouts, and add the spices like red chili pepper, turmeric, cumin powder and salt and and toss it around till the flavors of the spices are married into the sprouts. You can steam the Brussels sprouts instead of baking as an alternative option before cooking it with the spices.
- Take a small pan, add olive oil, chopped garlic, chopped tomatoes, pinch of powdered red chili, pinch of cumin, and balsamic vinegar and cook till the tomatoes get soft and you make a glaze like consistency. Drizzle this on the Brussel Sprouts and slowly toss around till all the Brussel sprouts are curried.
- Serve warm.
Curried Brussel Sprouts
