Published in Four Points News:

 http://www.fourpointsnews.com/2014/10/21/october-22-2014-issue/

With coming of October, its colors of orange, smells of cinnamon spice, tastes of autumn, the food of the season and flavors of fall which get embraced into our lives.

Though the changing fall colors of leaves are not so obvious in Texas, we are blessed with beautiful   autumn weather in scenic Austin and the feeling of fall can be best enhanced by enjoying the vegetables and fruits of the season.

The sweet taste of pumpkin pies, pumpkin cakes and pumpkin spice lattes are the few ways of enjoying pumpkins besides the jack -o’ lanterns. The delicious flavors of butternut squash and healthy sweet potatoes enhance the orange to the season. And vegetables like Brussels sprouts, parsnips and rutabagas made the right way are divine and nutritious produce. Of course there are many ways to enjoys crispy apples and pears, sweet pomegranates and tangy cranberries to taste all fall foods.

Here’s a recipe of Curried Brussels Sprouts:

Curried Brussels Sprouts

Brussels sprouts are very 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.

Ingredients

1 lb. Brussels sprouts,

¼ tsp. black mustard seeds

¼ tsp. whole cumin seeds

5-6 curry leaves

1 dry red chili pepper

¼ tsp. cumin powder

½ tsp. red chilli pepper powder

¼ tsp. turmeric

¼ tsp. garlic paste

¼ tsp. ginger paste

1 small onion

1 tomato

Salt to taste

1 tbsp. cilantro, chopped

1 tblsp. Oil (any oil)

½ tblsp. Olive oil

 

Instructions

Wash and split the small Brussels sprouts in half and set on a baking tray. Drizzle some olive oil and set in oven for few minutes till tender and set aside.

Chop onion, tomato, and cilantro 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 garlic paste, ginger paste, and chopped onion and sauté till soft. Add chopped tomato and spices like red chili pepper, turmeric, cumin powder and salt and sauté further.

Toss in the baked Brussels sprouts and cook on low flame 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. Garnish with cilantro and serve warm.