“Brussels sprouts taste almost like cabbage and they have a pronounced and sweet nutty flavor”, said Martha, in one of the episodes on Martha Stewart Living daily show, back in the days. That’s all I needed to know before trying out this winter vegetable.
As a new immigrant to this country, unfamiliar with most of the vegetables available here, no friends or relatives to learn from, Martha is like a mother figure to me. Calm, collected, intelligent and informative, it seemed she actually knew, what she was talking about unlike the current crop of food TV stars. No bam bam.. No unnecessary giggles and no artificial mile-length smiles. What she has is dignity and love of her craft and it reflected on her shows. Back then, I watched her show almost daily and learned so many things too.
I wish she would go back to the old format, because her new shows these days are not like the shows two, three years ago. Don’t they already have enough talk shows to promote movies and TV sitcoms?
I prepare brussels sprouts just like cabbage curry: sliced thin, sautéed with onion and seasoned with green chillis and coconut. I also add some sort of beans, pre soaked in water, like kala chana, chickpeas or dried green peas. If you have not already tried this vegetable, try it this way. I am sure, you are going to like it very much and thank me with a Christmas gift for this wonderful recipe. 🙂
Recipe:
12 to 15 fresh brussels sprouts
1 big onion, sliced thin lengthwise
2 fistfuls of kala chana(black chickpeas), soaked in water overnight
(Dried green peas, chickpeas work too)
4 green chillies and 1 tablespoon of coconut – made into paste
Salt to taste and pinch of turmeric
1 tsp of cumin and mustard seeds, curry leaves etc., for tadka or popu
Preparation:
Wash and Remove outer leaves and trim the bases of brussels sprouts. Check atleast two layers of leaves and remove them too if you find any black spots etc., . Cut each one into half and slice them thin lengthwise.
In a big pan, heat one teaspoon of peanut oil, do the popu or tadka (toasting mustard seeds, cumin and curry leaves). Add and stir fry the onions and kala chana for few minutes. Stir in the brussels sprouts. Add all the seasoning (green chilli-coconut paste, salt, turmeric), mix them together. Cover and cook on low medium heat for about 10 minutes. Leave it like that, don’t open the lid and allow them to cook in their own steam. After 10 minutes, remove the lid, stir them once and add salt if necessary. By now, the sprouts will be tender and done. Switch off the heat and serve immediately.
Brussels sprouts prepared in this way, taste great with chapatis and naans.
Brussels Sprouts Curry and Chapatis ~ Our lunch today.
Recipe source: My own creation
Hi Indira!
I’ve always wanted to buy these little babies, but had no idea how to cook them or how they’d taste. Allthey show on Food Tv is roasting them. That wasn’t enough to get my interest. But your way is so much better.
This is going on my grocery list, and I have just the idea to cook it!
Comment by Meena — December 8, 2005 @ 3:24 pm
I never tried roasting them whole, I am afraid of hidden bugs. This way, I am sure of bug free, good and tasty curry.
I am sure, you are going to like my recipe, so what are you going to send me for Chritsmas? 🙂
Comment by Indira — December 8, 2005 @ 3:31 pm
I like brussels sprouts sambar too 🙂
Comment by shammi — December 8, 2005 @ 4:12 pm
Ohh indira you got the recipe of what I have been looking for so long aften being to US. Whenever we do grocery shopping, my husband nags me to buy these sprouts since it is very healthy. I have no idea on how to cook these sprouts. This week I will buy with confidence.
Comment by Priya — December 8, 2005 @ 5:23 pm
Yummy… This is going to be my friday night menu…
I am going to surprise my family with this dish.
Thanx so much…
Comment by Tina — December 8, 2005 @ 5:52 pm
I have made sambar with them, but this curry is sounds great. Will definetely try this one.
I like martha stewarts show , as u right said there is no too much of drama in her show.Its to the point show. Being in a totally different culture and place i learnt a lot of stuff from her website ( organizing,linen,laundry, how to use dishwasher effectively and lot more )
Comment by priya,ar — December 8, 2005 @ 6:00 pm
Hey Indira –
My husband will love this. He loves sprouts made all sorts of ways – roasted, boiled, mashed, etc., but I’ve never thought of desi-fying (that’s how we refer to any food that’s not traditionally Indian that we make Indian) them. Hmmmm. Very good idea. V loves cabbage with cashews (bund gobi???) – I might try that with sprouts too.
Comment by Christy — December 8, 2005 @ 6:02 pm
Thanks gals!
Comment by Indira — December 8, 2005 @ 7:07 pm
Thanks for visiting and letting me know I was on the right track with the curried cauliflower. It was so delicious. I think the Penzeys curry powder blends are really quite good for a packaged blend. They have about 8 different ones. and I used a mix of sweet and hot. I was very happy with how it turned out.
Indira says…
Kalyn, congrats on making a very authentic Indian recipe. Penzeys site looks very professional, I guess their products must be of good quality.
Comment by Kalyn — December 8, 2005 @ 10:59 pm
🙁 Unfortunately we dont get brussels sprouts here in Vizag..
I am sure its a great tasting dish,Indira.
Indira says..
They are miniature versions of cabbage and taste exactly like cabbage when cooked, Sailaja.
Comment by Sailaja — December 8, 2005 @ 11:41 pm
Indira, a doubt! Does the channa get cooked well just by covering in steam or does it have to be pressure cooked?
Indira says..
Hello Ravi, channa get cooked very fast and properly along with brussels sprouts. No need for pressure cooking beforehand.
Comment by Ravi — December 9, 2005 @ 3:03 am
What a great use for brussels sprouts, Indira! I love my wife’s Gujarati kobi nu shak (don’t know if I spelled that correctly), so we’ll have to either adapt her recipe or follow yours. Either way, thanks for the inspiration!
Indira says…
Brett, thanks. This is almost like Kobi Nu Shak and I already posted the recipe for this cabbage curry.
I am sure it’s going to turn out one tasty dish, either way.:)
Comment by Brett — December 9, 2005 @ 11:25 am
Hi Indira – we too get this in Muscat and tried cabbage recipes with it. It comes out really delicious with a teaspoon or two of dried or fresh coconut shreds. We have never tried cabbage with chickpeas before. Looks really wonderful.
Btw, you had mentioned about Vijay’s birthday this month, when is it? 🙂 We will send him some virtual gifts from here.
Indira says…
VKN… thanks. Instead of chana dal, I added black chickpeas.
Vijay is private about his b’day. Thanks for the nice thought, we really appreciate it.
Comment by VK Narayanan — December 9, 2005 @ 12:52 pm
maybe, just maybe, that might be a way you might just get me to eat a brussel sprout. no promises or anything though.
hve you tried making the leftovers into bubble & squeak?
Indira says…
One advantage of a new immigrant is they don’t share the food prejudices of locals. 🙂
Sam, try it this way and see. I never had any leftovers, we gobbleup and finish off the whole thing in one setting with chapatis/rotis. Taste quite good and can’t resist finishing it off.:)
Comment by sam — December 9, 2005 @ 1:10 pm
Few days back, I bought brussel sprouts for the first time after reading barefoot contessa’s receipe to roast it..didn’t quite like it after roasting …so did some desi variation to it..took some oil, added mustard seeds, brussel sprouts and 2 tablespoons of besan to it…turned out really good. Will try out your variation.
Indira says…
Your version sounds great, Anusha. Next time I am going to make it like that. Thanks for sharing.
Comment by Anusha — December 9, 2005 @ 2:10 pm
I don’t know about others but the kala channa we get here definetely needs to be pressure cooked in advance and still, it will take a long time to soften even after soaking overnight.
Comment by Shakthi — December 10, 2005 @ 12:58 pm
Indira I started my day with brussel sprouts recipe and Meena’s Red Lentils curry. Both turned tasty. Thanks for sharing this recipe.I might stick to sprouts than cabbage. Cabbage for two the quantity is more!!
Comment by Priya — December 12, 2005 @ 1:29 pm
Hi,
Well i like your this new receipe, i definetily will try that. I have one question, do you know how to make khari biscuits, and farmas butter buscuits, easily available in bombay.
Indira says…
Hi Rita, I know how to make bakery(India) style butter biscuits, but I am not sure whether they are the same, that’s avilable in Bombay? You can check with Nupur of One hot stove or The cooks cottage (from the links section on the side bar on my blog). They are from Maharastra, may know what you are refering to and help you.
Comment by Rita — December 21, 2005 @ 1:20 pm
i tried this recipe today with a twist. i added fresh ginger paste alongwith the onions & replaced the green chillies & coconut with dhanajira & chilli powders. it came out delicious & a little simpler to make. to try other brussel sprouts recipes, check out my blog: http://seattlefoodies.blogspot.com/2005/12/brussel-sprouts-indian-way.html
Comment by SeattleFoodie — December 22, 2005 @ 7:52 pm
What kind of green chilli is suitable for this recipe? I live in Southern California where the local market has dozens of types of green chillies for sale. Four jalapenos, for example, in this recipe would “knock your socks off.” Please reply by email.
mberman@valleycenterinternet.com
Comment by Martin Berman — January 1, 2006 @ 7:51 pm
Hi, I used Thai peppers for this recipe. I prefer Thai peppers because they are almost like what we get back in India. Their thin skin make a smooth paste and they are hot enough. Green chillis in my recipes, always mean Thai peppers.
Thanks!
Comment by Indira — January 1, 2006 @ 7:55 pm
Hi what type of coconut are you calling for? Fresh grated, coconut milk, dried grated? I can’t make out the ‘to make a paste’ method.
could you email me?
thanks, I ‘m going to try this with cauliflower too.
Indira replies…
Hello Sue, fresh or dried unsweetened coconut, they both work for this recipe. I used dried one for this recipe.
“To make a paste” – cut green chillies into small pieces, take them in a mortar, add coconut powder, pound them with a pestle to a smooth paste. Or you can use a blender/mixer.
I hope this helps.
The same recipe tastes just great with cauliflower too.
Comment by sue — January 24, 2006 @ 12:09 pm
hai indira , thank u very much. first i saw ur site i much impressed. now i am daily go through ur site. u know we r living in brussels. whenever i go to grocery shop i see the sprouts. i thought that what to do with this and every time i leave it. now i got an idea and definetly i will cook this recope. thank u very much omnce again. first time i saw couscous i thought it is some king of broken rice we can made it home. but yester i went to grocery shop i brought it and try that recipe too. it tastes wonderfull. i am trying all recipes too. thank u .
Indira replies…
I heard that brussels sprouts came from Brussels :). I like brussels sprouts cooked in this way, try it and let me know. thanks!
Comment by venny — February 16, 2006 @ 7:49 am
I like the sound of your recipe for the brussels sprouts slicing them thinly. I haven’t tried them yet but will. I love the idea of putting a bean of some kind in there. I love beans. Are canned chickpeas okay though, drained I mean of course.
Comment by CookieWYko — March 6, 2006 @ 3:47 pm
Nice recipe. Tastes a lot like cabbage but the leaves are a lot softer than cabbage. This adds another variety to my routine cooking.
Thanks,
Raghu
Indira replies:
Yep, they do taste like cabbage, aren’t they? Also the fresh ones are much sweeter than the regular cabbage.
Glad you liked this recipe. Thanks for letting me know.
Comment by Raghuveer — May 21, 2006 @ 10:09 pm
Hi,
I bought brussel sprouts for the first time after reading your recipe. I boiled the black chana slightly after soaking them. It turned out great, thanks to you. I was a bit unsure that the tough bases of brussel sprouts may not get cooked but they got cooked well.
Keep up the good work.
Babita
Indira replies:
Hi Babita, I am glad you had success with this recipe and liked it. Thanks for taking time and letting me know.
Have a fun weekend.
Comment by Babita — May 27, 2006 @ 9:16 pm
Hi Indira,
I am from Australia and Its really good to know we can make somethong like this Indian style with this veggie and i am going to Add it to my cooking ..
Thank you
Indira replies:
All the way from Australia, wow, welcome to my blog.
Give it a try and let me know how you like this recipe, thanks Rekha.
Comment by Rekha — June 7, 2006 @ 9:36 pm
Looks simple and delicious.I am going to try this.Thanks for sharing
Comment by Anonymous — August 11, 2006 @ 2:38 pm
Hi Indira,
I tried this recipe,it turned out very well.I always wanted to buy this vegetable,but was not sure what to prepare and how it will taste.Now I’ve a very good recipe.
Do you have any recipe for asparagus and artichoke hearts?
thanks
pushpa
Comment by pushpa — October 17, 2006 @ 9:34 am
If anybody knows any Indian Super Markets in Brussels. Please inform me @ pranshu.goel@gmail.com. Thanks in advance…
Comment by Pranshu GOel — November 13, 2006 @ 5:01 am
Hai Indra
I have tried most of your recipes. It turned out great! Thanx for giving extra hand in my kitchen! I was much astonished to see the way you present the recipe.Good All the best! And please do me a favour Indra! Please post some delicious (as usual) recipes for artichoke and asparagus! As soon as possible
Comment by shreya — November 14, 2006 @ 7:04 pm
Perfect!!!! 🙂 Thanks Indira, for pointing me to this recipe, I think We’ll enjoy this much more.
Btw, your garam masala (CCCC), are all the ingredients the same amount?
Comment by Kay — November 17, 2006 @ 3:29 pm
Dear Indira – I found ur site while surfing and found this entry about brussel sprouts. usually we cook brussel sprouts with my mamagaaru’s chatni podi but we wanted something new. It turned out really well!! Thanks and ur website is really awesome. Best regards.
Comment by Aniket — December 4, 2006 @ 4:23 pm
Hai,
I keep “Santoshi Maa” vrat and run out of recipes –If you could suggest any that were easy and fast to prepare that would be awesome
regrads,
bhavani
Comment by bhavani — February 5, 2007 @ 12:13 pm
thank you so much for this recipe! a friend asked me to ‘google it’ when i asked her in desperation [having bought brussel sprouts on impulse then not knowing what to do with them!] and the 1st page i struck was this one. the word “consciousness” assured me as i try to cook with mantras in my mind, offering the food to God. so off to good start there!
i used channa [chickpeas] after soaking for half an hr – no prob, cooked well under the lid [added it before the ‘sprouts]
didnt have peanut oil so used touch of sesame in canola. added 1tsp ginger to tadka.
this recipe and page is a revelation. my wife thinks i am a genius!
who would have thought a boy whose family is from kurnool would score a nandyal recipe from a US website while sitting in Brisbane, Australia!
thank u. God bless u all.
Hello Venkat,
Thanks for taking time to letting me know about your experience of this recipe. Glad to hear from a fellow Kurnool vaasi. Take care and I look forward to reading your feedback on other recipes at Mahanandi.
– Indira
Comment by venkat — May 2, 2007 @ 3:50 am
Great.I will be making them.I always wondered about avacado and Brussels Sprouts . The combo is fantastic
Comment by Lata — May 21, 2007 @ 9:22 am
nice recipes indidra… now its quite encouraging for me to try these tiny winnies… always have wondered how to cook them…thanx indira
Comment by Shubha — August 24, 2007 @ 2:22 pm
I finally got a chance to make this – made this day before yesterday and it turned out wonderful. My previous attempts with Brussels sprouts have been very blah! and I had almost given up hope on this vegetable.
Both me and my husband loved this dish. Thanks Indira!
Comment by Kay — August 24, 2007 @ 2:53 pm
I bought a package of brussel sprouts on impulse, and wanted to cook curry with them as I had a mixed vegie curry at a restaurant recently and they added brussel sprouts. However, I bought a HUGE box and would have to make at least 3 pots of curry to use them all…so I hopped on the internet and found your recipe! Tastes sooo deeelish! Will try it out right away!
Comment by Kim — September 7, 2007 @ 6:10 pm
hi…nice blog…its rock..
Comment by kalpana — November 13, 2007 @ 7:08 pm
Hi,
I tried your brussels sprouts curry a couple of times .Once with the chana & once without.It tasted amazing.I am not big on cooking & still a novice but ur recipe was very easy to cook.My husband enjoyed it too.My many thanks to you!
You have done & still are doing a wonderful job in the site.Almost everyday i look into it for something or the other.
You are a great help to someone like me who is away from home & still learning to cook.
Best regards,
Sowmya
Comment by Sowmya — November 22, 2007 @ 9:00 am
Hi Indira,
On reading this recipe here I confidently went and bought These mini cabbages for the first time.I made this curry for dinner.It turned out good and the taste was similar to the cabbage curry.I soaked the chana overnight and pressure cooked it.without this recipe i would’nt have tried a new veggie.Thanks for sharing it with us.
Hi Siri,
It’s good to know that you tried and liked this recipe. Thanks for taking time to let me know.
-Indira
Comment by Siri — February 25, 2008 @ 8:38 pm
Hi Indira
I have bought brussel sprout for the first time ,as my hubby is inisiting from long time; i was really in confusion how to do and what to do.
Luckily i came across your site & happen to see the recipe … I cooked it ;it is Awesome ..My Hubby also liked it .. Thank u so much..:-)
Comment by Lakshmi — September 17, 2009 @ 8:36 pm
I made this yesterday and took some to work with me. EVERYBODY loved it – even people who said they didn’t like Brussels sprouts! Fantastic. I now have a new favorite recipe! Thank you.
Comment by Peter — November 11, 2013 @ 8:20 pm
[…] There then followed a very pleasant afternoon involving lots of photos, caffeine, cake and sprout curry. Yeehah! […]
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