Brussels sprouts are not native to India, and were probably 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 very 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 brussels 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.
- 300 g brussel sprouts - trimmed and halved
- 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 coriander seeds - toasted and ground
- 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 in wedges
- Heat the oil in a large pan over medium heat. When hot, add cumin and mustard seeds and cook until they change color and start to pop.
- Add curry leaves, garlic and chilli. Cook for one minute, or until raw garlic smell has gone.
- Add 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 ground spices 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 lemon wedges