Many of us don’t know how to cook brussel sprouts till I dared to cook it today. I was little skeptical initially but gave it a shot anway and we enjoyed it very much. I usually use seasonal American vegetables during winter season, but I been little sensitive to this brussel sprouts. Every one describes them as mini cabbages and I don’t disagree with them. Infact I would add a point to it saying they are mini cabbges with a deep flavor. Add less spices to enjoy its taste. It goes very well as a side to rasam or sambar or any dal dish.
Brussels sprouts can be cooked in many ways, like stir frying, boilied or roasted.
- 12-15 Brussels sprouts (Frozen or Fresh)
- 1 medium onion, diced thinly
- salt as per taste
- 11/2 tbsp red chili powder
- 1 tsp cumin/jeera/jeelakara
- 1 tsp mustard seeds/rai/avaallu
- 2-3 dried red chillies, roughly torn into two pieces
- 3-4 curry leaves
- 2 garlic cloves roughly chopped
- 2 tbsps roasted chick pea powder (Senagapodi) / Roasted spiced peanut powder
- Clean the brussels sprouts, remove any loose leaves, chop them into bite size and boil them in microwave for 5 min with lid covered.
- Heat 2 tbsps oil in a heavy bottom pan, add mustard and jeera. When they splutter, add garlic, red chilies and curry leaves.
- Add onions and a dash of salt to sweat them. When they turn little pink, add boiled brussel sprouts.
- Sauté for about 3 minutes. Add salt and chili powder, sauté it for another 2 mins. Sprinkle some water, cover and cook it further till the brussel sprouts are well cooked.
- Lastly add roasted chick pea powder (Senagapodi) / Roasted spiced peanut powder
and cook for another two minute until it is mixed well.
- Enjoy with steam rice with rasam or dal or roti.