I have a feeling, if you like Indian flavors and are not very sure about Brussels Sprouts, this might be the recipe for you. My friend Susan Thaler, can never tell me enough times how much she likes this simple dish. Honestly, I have never quite understood the fuss about Brussels, and why people give them such a bad reputaion. But then again, I also love broccoli (another controversial vegetable), the tender young variety. I guess, I can say the same about these sprouts, it is important to find them young and tender. There is something disappointing that happens to veggies that happen when they stay around and loose their natural crisp and crunchy freshness.
So, I had started this recipe and a bunch of others with the hope that I would get them to you in time for Thanksgiving, but life as they say is always unpredictable. We had loads of rain last week, looks like the storm had a name as well. BOREAS, took with it our telephone and internet service for the weekend, leaving me with more time to cook and chat with friends but no real means to share my adventures with all of you, dear readers.
Hopefully, I will cull out the best of the dishes that we enjoyed and will have them up and going to enjoy through the rest of the season and ready for you should you wish to try them for next year. This particular recipe is inspired by my mother-in-law’s recipe for cabbage and what after all is a Brussels Sprout, if not a mini cabbage.
A simple Indian transformation for the wintery Brussels Sprouts, that will brings color and spark to your table.
- 1 pound young brussels sprouts
- 2 tablespoons olive oil
- 1 tablespoon minced or freshly grated ginger
- 1 teaspoon black mustard seeds
- 10-12 curry leaves or 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1 medium red onion, chopped
- 1 medium red tomato, chopped
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 11/2 tablespoons fresh lime juice
- 2 tablespoons freshly chopped cilantro
- Remove the tops of the Brussels sprouts, cut them into half and then into fine slices. Set them aside.
- Heat the oil in a large pan on medium high heat for about a minute.
- Add in the ginger and the black mustard seeds and wait until the mustard seeds crackle.
- Add in the curry leaves or thyme and add in the Brussels sprouts and mix well.
- Add in the salt and the onion and tomato and mix well and cook for about 2 minutes.
- Stir in the cayenne pepper and the turmeric and stir well.
- Cook for 3 to 4 minutes.
- Stir in the lime juice and cilantro and serve immediately