Here is another quick side to add to your bowl. Brussels Sprouts pan-roasted with whole cumin and mustard seeds, turmeric, and garam masala. If you don’t have whole seeds, use ground spices.
Brussels Sprouts is another one of those veggies where I want to do more with it other than roasting it in the oven. I’ve added it to curries and Dal, caramelized it with maple + spices, and more. This version is a simple Brussels Sprouts Subzi (Indian dry veggie side), which is simply spiced but packs a ton of flavor. Serve as a part of your favorite Indian meal bowl with Dals or curries and Rice/ flatbread.
Ingredients
Sprouts – 1/2kg
Onion – 1
Curry leaves – 1 leaflet
Green chilli-2
Mustard seeds – 1tsp
Cumin seeds – 1tsp
Urad dal – 1tsp
Oil for seasoning
Turmeric powder – 1 pinch
Chilli powder – 2 tsp
Garam masala -½ tsp
Salt for taste.
Steps
Cut the Sprouts in half. Keep it in warm water for 10 minutes.
Heat oil in a pan. Once the oil is hot, add mustard seeds, cumin seeds, and urad dal.
Once the mustard starts spluttering, add curry leaves.
Once the curry leaves are fried, add chopped onion and green chilli.
Once the onion gets translucent, add the sprouts and stir them. Keep it for 3 minutes.
Add turmeric powder, Chilli powder, Garam masala, and salt. Stir it. Keep the heat for another 2 minutes.
Add ½ tumbler of water and heat it till the water evaporates.
Now the tasty Brussels sprouts are dry is ready.
Try this recipe. Post your comments and suggestions.