Brussels Sprouts Poriyal – South Indian Brussels Sprouts Stir Fry

Brussels Sprouts are leafy green vegetables, a member of the cabbage family…looking cute just like miniature cabbages. The only downside is, it has this strong, pungent taste which make many dislike this humble nutritious vegetable. Getting my family to eat brussels sprouts is quite a task and unless there is some flavor that surpasses the cabbage flavor, they wont even touch it. Hence tried this version, a recipe which is partially adapated from here , where a masala spice mix is added to make this curry much more flavorful.

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Take these items in a mixer jar – Dry red chili, cumin seeds, fennel seeds, roasted gram, cinnamon & coconut.

Use the pulse setting in the mixer and blend a few times to make a coarse spice mix. Keep this aside.

Wash the brussels sprouts, remove all the dirt. Discard the mature loose yellow leaves and cut the bottom lightly just to remove the brown stem.

Quarter each of them as shown and keep it ready.

Heat oil in a pan and temper with mustard seeds, split black gram and curry leaves. Sprinkle little asafoetida powder.

Add in chopped onion and crushed garlic. Saute until translucent.

Add the brussels sprouts along with turmeric, salt and 3 tablespoons of water.

Cover and cook for 4- 5 minutes over low medium flame.  Over cooking can make them taste bitter and more pungent. Cook just enough to keep them tender and crunchy.

Once done, add in the spice powder and saute for few seconds.

Give a quick stir, check for salt and switch off! Serve as a side dish for rice, sambar, rasam, kuzhambu or roti.

Notes

• Serves 4
• Cooking longer may result in strong pungent flavor. Cook just for few minutes.
• The cinnamon & fennel does play a part in making this stir fry flavorful, do not skip it.