Tuesday, March 29, 2016

Brussel Sprouts Masala

Brussel sprouts is a vegetable that belongs to the cabbage family. It is low in calorie and great vegetable with lots of  fiber. It supposedly also has a lot of cancer protective effects which are fully not know.

They look like tiny cabbage and are usually eaten steamed by the people outside India. When I first cooked them in UK, I cooked like a cabbage thoran/ poriyal with moong dal and coconut. I have always prepared it that way and my family likes it. I wanted to give a little twist and tried a masala version and trust me, it tastes so good.

You can add garlic or any other spices you want including peanuts and will make a great side dish to go with rice and chapathi.

So here is the recipe.

Get Ready

  • Brussel sprouts 10- 12
  • 1/2 of a large onion diced
  • 1 tsp samabr podi
  • 1 tsp coriander powder
  • 1/2 tsp saunf powder / sombu podi ( optional)
  • A pinch of amchoor powder ( optional)
  • 1/4 tsp asafotida/ perungayam
  • 1/4 tsp turmeric powder
  • salt to taste
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • a few curry leaves

To Grind:

  • 2 inches ginger, peeled and cut
  • 2 large Roma tomatoes chopped
  • 1 large green chilli


  • Wash the brussel sprouts well to remove any dirt. Quarter them lengthwise and set aside. While cutting, some of the leaves may fall out, but that is ok.

  • Grind the  tomatoes, ginger and green chilli to a puree and set aside.

  • In a pan, add oil and do tadka with mustard seeds, urad dal, curry leaves, asafoetida and turmeric powder.

  • Add the onions and saute` till they are translucent.

  • Add the tomato puree and the powders ( sambar,coriander, saunf, amchoor) to the puree. Cover and cook till the raw smell of tomatoes are gone, about 5- 7 mins. Check your spices and add more spices as you need.

  • Add the quartered sprouts, salt to taste and toss them well in the cooked tomato masala.

  • Cover,reduce heat and cook by sprinkling water as needed till the sprouts are cooked. Don't over cook them, they should have a slight crunch to them.

  • Once the sprouts are cooked, uncover the lid and cook stirring in between till the dish is little dry.

  • Turn the heat off and serve.

1 comment:

  1. With due respects to the recent incident, looks like you had a brussel blast of different kind.


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