Brussels Sprouts Curry

“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.

Almost 3 winters have gone by, and only now I'm exploring the seasonal vegetables.
I prepare Brussels sprouts just like cabbage curry: sliced thin, sauteed 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. :)

You need:
fresh brussels sprouts - 12 to 15
onion, sliced thin lengthwise - 1 big
kala chana(black chickpeas), soaked in water - 2 fistfuls
overnight (Dried green peas, chickpeas work too)
green chillies - 4
coconut - made into paste - 1 T
Salt to taste
pinch of turmeric
cumin and mustard seeds, curry leaves - 1 tsp for tampering

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 olive oil(or any other you use), do the tampering (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. 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.