I have had some great brussels sprouts curries in India, but unfortunately my first attempt to make such a dish in the U.S. was a bit of a mess. The brussels sprouts were a bit too tough and undercooked, and the seasonings didn't fully come together with the vegetables.
That being said, I think I have a decent base from which to improve on. I probably just need to figure out how best to cook the brussels sprouts down, and may need a longer, lower-heat cooking period which will help the spices incorporate as well. As I continue to refine the recipe, please find the first-attempt steps below.
(Portioned for a work week lunch with paneer)
Indian Brussels Sprouts Stir-Fry
Ingredients:
- 2 - 3 cups of halved, small brussels sprouts
- 1 tsp cumin
- 1 tsp urad dal
- 1 tsp mustard seeds
- pinch of hing
- 1/4 cup chopped onion
- 1 tsp ginger
- 1/2 jalapeno, sliced
- 1/2 tsp turmeric
- 2 tbsp vegetable oil
- 1/2 cup water
Directions:
- Heat oil on medium heat in a skillet, when hot, add spices.
- When mustard seeds start to pop, add onion, ginger and jalapeno. Cook until onions are translucent.
- Add brussels sprouts and turmeric to the pan, and increase heat. Add 1/4 cup of water and cook until water evaporates, periodically stirring. Continue to stir, adding water as necessary to ingredients do not stick to the pan.
- Cook until the brussels sprouts are to your liking, and add salt to taste before serving. Covering the sprouts while cooking may also help them reach your preferred consistency.
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