Brussel sprouts are not native to India and were introduced by the British. They are known in India as baby cabbages, probably because, well, they are. They are from the same family, look like little cabbages, and have a similar taste. They are extremely healthy, as they are packed with vitamin A, vitamin C, folic acid, and dietary fibre. This recipe does nothing to reduce their health benefits.
They have become a popular vegetable, and are now being seen in restaurants.
I must confess that I hate boiled brussel sprouts, and even find it hard to consider them in a curry. However, this dish, choti bund gobhi sabzi, presents them in a quite different way.
Crispy outer leaves, and softer, but still crunchy centres, spiced with turmeric, cumin, and mustard seeds, this is a wonderful way to prepare Brussel sprouts and come from the cuisine of Hyderabad.
- wide pan with lid
- 300 g brussel sprouts - trimmed and halved
- ½ tsp coriander seeds
- 1 tsp mustard oil
- ½ tsp cumin seeds
- ½ tsp black mustard seeds
- 12 curry leaves
- 3 cloves garlic - finely chopped
- 1 green chilli - finely chopped
- 2 tsp sesame seeds
- ½ tsp garam masala
- ½ tsp ground turmeric
- ½ tsp red chilli powder
- ½ tsp salt
- ¼ cup water
- ½ cup coriander leaves
- 1 lemon - cut into wedges
- Place the coriander seeds in a small pan on medium heat. Toast the seeds until they become aromatic, then remove the pan from the heat. Allow to cool, then grind to a fine powder.
- Heat the oil in a large pan over medium heat. When hot, add cumin and mustard seeds and cook until they change colour and start to pop.
- Add curry leaves, garlic and chilli. Cook for one minute, or until the raw garlic smell has gone.
- Add the brussel sprouts and toss well. Cook, tossing gently, for five minutes until the edges become golden brown.
- Add sesame seeds, mix well and cook for a minute.
- Add the ground coriander seeds, garam masala, turmeric, chilli powder and salt, mix well and cook for two minutes.
- Add the water, cover and cook for eight minutes to steam the sprouts.
- Taste and adjust salt. Sprinkle with coriander leaves and serve immediately with the lemon wedges
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