Brussels Sprout
If cabbage has a mini me, it would definitely look like a brussels sprout, I think. To compensate what they lack in size, they got lot of that cabbage sp(t)unk. Somehow this tiny, tightly wounded veggie brings out the bad in people here. Blah, eew, yuk, is what you hear often with the mention of brussels sprouts. Blanching them whole and buttering them up, I would say yuk too. My way of preparing brussels sprouts is different and cooking curried way makes this winter season vegetable pleasantly pleasing.
For our lunch today, I saut?ed the brussels sprouts with potatoes and fresh green chana (garbanzo/chickpeas). Little bit of chillie and little bit of garam masala, together with sweet taste of green chana – one tasty curry was ready for chapatis.
Brussels Sprouts, Cooked Potato and Fresh Green Garbanzo (green chana)
Recipe:
15 fresh brussels sprouts – outer leaves removed and finely chopped lengthwise
2 medium-sized potatoes – Boiled to tender, skin removed and quartered to cubes
½ cup of fresh green garbanzo beans (green chana/chickpeas)
1 red onion – finely sliced lengthwise
Green chillies to taste or 6 – finely chopped
Garam masala, coconut powder, turmeric and salt – to taste or 1 tsp each
Popu or Tadka Ingredients:
Cumin, mustard seeds, curry leaves – ½ tsp each
In a big skillet, add and heat a teaspoon of peanut oil. Add and toast tadka ingredients first. One by one add and saut? onions, green chillies and garbanzo beans. Add in brussels sprouts. Stir in garam masala, coconut powder, turmeric and salt. Mix. Cover and cook for few minutes until the sprouts start to wilt. Add in cubed potatoes. Cook covered for another 10 to 15 minutes on medium heat, stirring in between, until the sprouts reach the tenderness you desire. Keep in mind just like cabbage and cauliflower, brussels sprouts also release unpleasant odor on overcooking.
Serve hot with chapati or with rice.
Brussels Sprouts, Potato, Green Garbanzo Beans Curry
Fresh, green garbanzo beans – Frozen section, Indian grocery & Trader Joe’s
Recipe Source: My own creation
i bought brussel sprouts once and found that the taste was tart and bitter.Does this dish hide that taste or does the basic taste come thru?
Comment by Supriya — November 8, 2006 @ 9:37 am
Looks Yummy! I never cooked Brussel Sprouts so far, For some reason I always thought this may not be a good fit for Indian Cusine.But your picture is so good that it is making me to welcome this vegetable in to my kitchen.I will definitely try this one.
Thanks for sharing!
Comment by vijju — November 8, 2006 @ 9:40 am
Lovely pictures ! I like brussel sprouts and prepare it the south indian way with lots of coconut etc
Comment by Krithika — November 8, 2006 @ 10:16 am
Hey Same pinch Indira. I too had brussel sprouts for lunch today. I paired it with Okra though .Had heard from a friend Cabbage and Okra tastes good. So thought of trying this one and I must say its a good combi. Next time I buy I am going to try your combination. Btw your prev post on Brussel sprouts was my inspiration to try them and since then have always cooked like Cabbage :-)Thanks for yet another one
Comment by Keralagirl — November 8, 2006 @ 10:30 am
I had brussel sprouts before and I have to say it was not a very pleasant experience. But now I realise that its because of the way sprouts were cooked. Will definitely try this recipe.
Comment by Pavani — November 8, 2006 @ 10:48 am
This is a innovative recipe for brussel sprouts. Will try out this curry. I usually put whole brussel sprouts (outer skin peeled off) in sambar and it tastes yummy.
Comment by Lux — November 8, 2006 @ 10:58 am
I would love to try this recipe, but where do I get the green chana? Are they in season right now?
Comment by MS — November 8, 2006 @ 11:01 am
Hi Indira,
Never tried brussel sprouts or green chick peas. After seeing yr pic will defly give it a shot. BTW tried your dum aloo. Simply superb!!!!!!
Comment by luv2cook — November 8, 2006 @ 11:04 am
me too, never tried anything with brussel sprouts. next time chusta. curry looks colorful Indira.
Comment by lakshmi — November 8, 2006 @ 11:22 am
I have always wanted to by this veggie whenever I passed by it in the grocery stores, but never knew what to make out of it. This time I am going to buy and try it out. Thanks for the recipe, Indira.
Comment by Priya — November 8, 2006 @ 11:23 am
Indira,
Everything is yummy 🙂
Im pregnant now….and U R tempting mee a lott..
Comment by nirmala — November 8, 2006 @ 12:04 pm
Hi Indira,
Thanks for the recipe. I had half a bag of green garbanzo from Trader Joe’s and didn’t want to make Pulao again. Never tried Brussel Sprouts – this is a very interesting recipe.
Comment by Sangeeta — November 8, 2006 @ 12:35 pm
Hi Indira. This is totally out of the topic but look at this link:
http://images.google.co.in/images?hl=en&hs=V3t&client=firefox-a&rls=org.mozilla:en-US:official&sa=N&resnum=0&q=beerakaya&ie=UTF-8&oe=UTF-8&tab=wi
Your fascination for beerakaya shows!!!
yay! 🙂
Comment by Tweety — November 8, 2006 @ 12:55 pm
And now on the topic…
I actually used to think its baby cabbage till I came to know of its real name. Why ‘sprout’ again?…I don’t see any sprouting on it 🙂
Yes, it tastes very well in combination with potato and made in indian style!
Comment by Tweety — November 8, 2006 @ 12:59 pm
I love brussel sprouts – I often wonder why ppl associate ‘blah, yuck, eww’- as you put it! – with this veg. But then again, I also love the smell of cooked cabbage 🙂 enough said!
Thanks for sharing this – I usually make it South Indian style – like Krithika posted, wit whole brussel sprouts – I’ve been meaning to blog about it – but your recipe looks interesting and I’ll try it sometime.
Comment by @ — November 8, 2006 @ 1:26 pm
So many nice and tempting recipes here Indira, this vege is new to me ,but will look into the grocery , thanks for sharing such impressive recipes with great pics ..BTW I liked Sarson da Saag also …will try it soon..
Comment by Mantu — November 8, 2006 @ 3:25 pm
Hi Indira,
I make a curry very similar to this with frozen peas, chillies and garlic. Next time i will try your recipe.
By the way the pictures are osum.
Comment by Madhavi — November 8, 2006 @ 3:47 pm
Thank you Indira. I have been waiting for a recipe to even buy the brussels sprouts.Everytime I go vegetable shopping I simply passing by this wondering what and how to prepare.. Thanx again for sharing
Comment by Suja — November 8, 2006 @ 4:18 pm
Hi Indira,
Nice pic.. I make vatha Kulambu and Paruppu Usili with Brussel sprouts.Next time i will try with potato. Can I use Green Peas??? Thanks for sharing.
Comment by MenuToday — November 8, 2006 @ 4:35 pm
The first time I ever had brussel sprouts was while on vacation in the Bahamas they were very tasty. I tried them once myself and I did not care for them they tasted a little bitter. But I have to try this recipe it sounds really nice.
Comment by krista — November 8, 2006 @ 4:55 pm
uh..will have to admit and others will forgive me..i hope..but i cant stand cabbage..is brussel sprout anything like it?
I still get nightmares of sitting at the dining table for hours trying to finish my patta gobhi and mom not letting me leave untill its done..ugh
Comment by disha — November 8, 2006 @ 8:25 pm
Just to let you know that i made this curry tonight, susbstituted brussel sprouts with cabbage, and loved it. The frozen green bengal gram i bought from the INdian store was green only in the pic on top the pack, the actual color was closer to brown, with a shade of green to it. May be i will look for another brand next time. Thank you for the recipe Indira.
Comment by Archana — November 8, 2006 @ 9:27 pm
Thanks for posting this Indira. I had seen Brussel sprouts but i never knew what to make using it. This has been of great help! Will try this. Meeru chese prathi item chaala baavuntaayi. Meeru chaala sraddha tho vanta chestharu.
Comment by Deepu — November 8, 2006 @ 10:13 pm
My friend once made these sprouts into a stuffed curry, stuffed like how you did the small gren brinjals, but cooked dry. It was so yummy that that’s the only way I cook them…Your dry curry sounds good. I think the idea to keep the brussel sprout under control is not to make it soggy…as long as they are dry, they are fine 🙂
Comment by Nandita — November 9, 2006 @ 12:50 am
I love that picture of brussel sprout sitting all alone! I feel like to go and sit next to it. 🙂
The curry looks yummy!
Comment by RP — November 9, 2006 @ 5:36 am
Wow,Indira,how on earth do you take such beautiful pictures?The recipe looks delicious.
Can you do me a favour,Indira?I have been trying to post a comment on Shilpa’s blog but everytime there is an error which says “the file cannot be used on its own”..I am not sure whether it is me who is doing something wrong or there is some problem with her website?Please do pass on this to her:Shilpa,if you are reading,then here is a message for you:
Shilpa,I agree with you 100%on the copyright issue.I do think that people should get credit for what they do.It is unacceptable that someone else should take the credit for all the hard work done by you.Just an idea,could it be possible for you to report the one who copied your recipes,to the Blogger admin who could then take some kind of action?
Do keep up your good work though.We all realise how much of your effort goes into making your blog look the way it does now(and ts fabulous).Blogs like yours and Indira’s (and all the other blogs that feature the regional cuisines of India:I know only of yours and Indira’s,for now) are so important because they showcase the regional cuisines of India,which may never have been known outside the particular region.
Comment by Vinaya — November 9, 2006 @ 6:44 am
Nice to read your thoughts on Brussels sprouts. I look forward to seeing your creations with this winter vegetable. Thanks.
HI KG: Same pinch, oy… that hurts. 🙂
Okra combination sounds interesting. Thanks for the idea.
Hi Tweety: Yep, I like my beerakaya very much.:) Indian vegetables do need more images on the web for us to enjoy their beauty.
About brussels sprouts – they sprout from branches like mushrooms. Check this image – Link. So the name I guess.
Hi MT: Thanks and yes, green peas are even better. To taste good, brussels sprouts need some sort of sweetness from other things.
Disha: They are like cabbage but more potent. I have similar memories but mine with cauliflower.:)
Hi Archana: Glad to hear that you tried and liked it. Actually the idea for this curry is from traditional cabbage-potato-pea combination.
I purchased these green garbanzo( our regular white chickpeas come from them) from Trader Joes. There is another variety – green brownish ones – kala(black) chickpeas come from them. I think you got the second type. They also taste good, right. I have also used them in other recipes.
Nandita: stuffed sounds interesting. I remember seeing it in a blog last year, blog name escapes me. I wanted to try that recipe.
Vinaya: Thanks for your thoughts. I hope Shilpa would read it. May be we should start a community blog where we could share our thoughts and ideas about these things. That’d be a great benefit to all of us.
Comment by Indira — November 9, 2006 @ 12:47 pm
Ooh… this looks so yummy. I have always been on a look-out for indian recipes featuring brussel sprouts. I am surely gonna try this one!
Comment by Alison — November 9, 2006 @ 4:27 pm
Indira,
The first picture looks adorable. I like the idea of adding green chana to this curry. Thanks for the recipe.
Have a nice weekend.
Comment by Faffer — November 10, 2006 @ 3:44 am
Hi,
I made this dish last night. VERY tasty!!!
“Trader Joe’s” in Concord, California had the frozen green chick peas.
Question: My two curry leaf bushes have a lot of black berries on them.
Apart from making little curry bushes can these berries be used in cooking?
Thanks,
David
Comment by David Morton — November 10, 2006 @ 10:24 am
Indira, I’ve read about these sprouts as one of the super foods… As a part of my trying-new-vegetables resolution for this year, I happened to try this, but I had no clue how to make this. After 2 attempts, I ended up with a distaste for these sprouts. Mr.Bee happens to love these after eating this somewhere but even he couldnt re-create it the way he liked.
I’m going to try this new recipe from yours. I’ll let you know how it went.
Comment by Kay — November 13, 2006 @ 4:25 am
Btw, Indira, which brand of garam masala do you use? I haven’t found my favourite one yet.
Indira replies:
Hi Kay, It’s CCCC (cloves-cinnamon-cumin-coriander) powder-homemade. Dryroast, powder and store. I usually do it once or twice a month and add the masala powder to all sorts of our curries.
There is another recipe without potatoes (no potatoes for you – I remember that) I blogged last year, click on brussels sprouts category for recipe.
Hope you and baby Meera are doing great!:)
Comment by Kay — November 13, 2006 @ 7:01 am
Dear Indira,
Gave this recipe a try and it turned out so tasty. It even looks like the photo you posted. 🙂 Thanks so much!
Grocers around the country must be scratching their heads at the sudden spike in brussels sprouts consumption. Little do they know about the Mahanandi wonder woman in Seattle who inspires people to eat their veggies!
Comment by Gita — November 13, 2006 @ 7:13 pm
[I usually make it South Indian style – like Krithika posted, with whole brussel sprouts] – this was my original comment.
Wanted to post a follow-up, I have put up the simple recipe that I talked about as an entry to a food event..in case you’re curious 🙂
Comment by @ — November 15, 2006 @ 11:07 am
Hi,
This is my first visit to your site,actually
had been to the supermarket yesterday and picked these Brussel sprouts,was looking for
some Indian recipe and found yours,it looks good
I will suerly try this,thanks for the recipe.
Comment by Deepa — November 16, 2006 @ 11:39 am
Hi Indira,
Can you give me the quantity of Dhania that you use to make CCCC powder? Invariably I end up having more of Dhania taste. Please do send the ratio in which this has to be used for the powder.
Comment by Ramya — December 7, 2006 @ 4:02 pm
Where can I purchase the Green Garbanzo beans? I bought some about a month or so ago @ Trader Joes (a local market here in So. Calif.) & now they seem to be out of them. They are very tasty & my kids LOVED them! Do you have any suggestions as to where I might get some? Any ideas you have is appreciated! Thank-you!
Indira replies:
Hi Melody, yes, I noticed that too. TJ stopped carrying green garbanzo. I really miss them.
I am able to buy them at local Indian grocery shops (both fresh and frozen are avilable there) and also at local farmer markets here in Seattle. Best bet is Indian grocery, they usually carry fresh black variety of garbanzo beans also known as kala chana or choliye in frozen section. Not only color, they also taste little bit different, a good different from green garbanzo.
Hope this helps.
Comment by Melodie Grohmann — April 18, 2007 @ 1:53 pm
Yummy one and good for health also. My hubby liked it. You are my guruuuuu
Comment by anu — May 29, 2007 @ 6:32 pm
Hi Indira..Can u please tell me how to make the CCCC powder..Like how much of each to put..
Thanks for this recipe..
Sruthi
Comment by Sruthi — July 3, 2007 @ 4:57 pm
Hi Indira,
Your Sprout potato & garbanzo recipe is gr8.. I tried it today with little twist…ie instead of Garbanzo i added Green peas….. It was fantastic….waiting for my hubby’s reaction…
I love to visit ur website for more ideas…
Thanks a lot
🙂
Comment by Soumya — January 15, 2008 @ 12:19 pm
Excellent recipe. I was totally confused on how to cook these Brussel sprouts I got from Trader Joe’s. I slightly modified your recipe by trying stir fry with just brussel sprouts (no potatoes), green chillies and thadka in Olive oil. Came out fantastic.
Comment by Naren — March 16, 2008 @ 7:59 pm
Hi Indira,
Tempted by the photo, I bought brussels sprouts for the first time. The dish was just too good. Was very nice with chapthis. Thankyou for the wonderful recipe.
Vineela.
Comment by Vineela — December 17, 2008 @ 5:29 pm