Feb 28, 2012

Brussels Sprouts Indian Curry

This has been a week of discovery. The Indian vegetable scene is so deeply engraved in my DNA that I had no need or desire to open the door to a whole host of alien veggies. Till now that is. I am no longer able to procure fresh Indian vegetables beyond the humble beans, cavorting carrots, little peas, rotund potatoes and their cousins, the tomatoes. After endless weeks of producing magic with the same baseline, I stood in front of the veggies section at the grocery store this weekend. I looked at  row upon row of unknown vegetables for whose names I had to refer to the name tags stuck on the racks. Thats when I made a decision to start trying out the local produce. When in Rome and all blah blah. With panic and a deep sense of adventure I picked out among other things brussels sprouts, asparagus and celery.
The week was innaugurated by the cute looking brussels sprouts. Not knowing what to make with it and how they would cook, I decided to try it in the trademark Indian curry. The result was amazing with my dotzy also loving it!

Here is the recipe
What you need to make Brussels Sprouts Curry (To make for 2)

  • Brussels sprouts - 15
  • Onion - 1 (medium size)
  • Tomato - 1 (small size)
  • Kadlebele / Chana dal - 1 tsp
  • Uddin bele / Urad dal - 1 tsp
  • Turmeric  / Haldi - 1/2 tsp
  • Mustard seeds / Sasuve - 1 tsp
  • Cumin seeds / Jeerige  / Jeera - 1 tsp
  • Fenugreek seeds / Menthya / Methi seeds - 1/2 tsp
  • Green Chillies - 3
  • Curry leaves - 6 (optional, but tastes great with)
  • Coriander leaves - a bunch
  • Oil - 1 tbsp
  • Salt

Preparation to make  Brussels Sprouts Curry  (Time : 10 min)

  • Remove the outer layer of Brussels Sprout and wash thoroughly under running water.
  • Cut each sprout in half or quarter depending on the size. 
  • Cut onions and tomatoes into small pieces
  • Slit green chillies in half
  • Chop coriander leaves

Method to make  Brussels Sprouts Curry  (Time : 30 mins)

  • Heat the oil in a heavy bottomed pan / kadhai
  • Add mustard seeds and allow it to splutter
  • Add fenugreek seeds and fry for a couple of seconds
  • Add green chillies, curry leaves, channa dal, urad dal, cumin seeds and turmeric and fry for half a minute
  • Next comes onion which is fried till transluscent and then tomato is fried till it becomes dry.
  • Add in the cut sprouts and cook on medium flame till the sprouts are tender
  • Add salt to taste.

My fundas
  • It looks like cabbage but tastes a little sour so the onion, tomato combination offsets this. 

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