BRUSSEL SPROUTS KI SABJI

 Hi all, my husband bought some Brussel Sprouts and I had no idea what to do with it as I had not made anything ever with it nor eaten it before. It looked a lot like a mini cabbage with a root/base attached to mini leaves. Browsed on the internet to know more about veggie. Anyway, came up with a sabji using the same and luckily, our first experience eating this veggie was delicious. Sharing with you,

BRUSSEL SPROUTS KI SABJI

INGREDIENTS

Brussel Sprouts: About 2 cups

Onion: 1 small-medium chopped

Tomatoes: 2 small chopped

Capsicum: 1/4th cup chopped

Cumin seeds (jeera): 1 Tsp

Ginger-Garlic: 1 Tbsp chopped

Cumin-Pepper: 1/2 Tsp, dry roasted and powdered

Green Chilli: 1 slit

Red Chilli powder: 1/2 Tsp

Turmeric: A pinch or two

Salt as required

Oil: 1 Tbsp

Cilantro/Coriander leaves: 1 Tbsp Chopped for garnish

water if needed

Brussel Sprouts ki Sabji

MAKING

The first step is to wash and cut off the hard base of the Brussel Sprouts and set aside. Take a pan/Kadai, add 1 Tsp of oil, once heated put in the Brussel Sprouts. Sprinkle some salt and cook for about 5 minutes on low flame. Switch off the gas and transfer the contents into a plate. The sprouts should be intact, and have a bite to it.

Now use the same pan/Kadai, add in oil again. Once heated, add the cumin seeds, slit green chilli, Ginger-Garlic chopped, and chopped onion. Saute it for a few minutes until the onions turn translucent and golden brown. Add in the chopped tomatoes. Saute again for a couple of minutes before adding in the chopped capsicum. Now add the rest of the spices ( Red chilli powder, turmeric, Cumin-Coriander powder, dry roasted cumin-pepper powder). 

Saute until the masala is well mixed and blended and the tomatoes are soft and cooked. Now add in the Brussel Sprouts that was set aside, add the required salt and cook for at least 3-4 minutes in low-medium flame until the sprouts are blended well with the masala mix.

You could sprinkle some water if it gets too dry to avoid burning.

Garnish with freshly chopped coriander/cilantro leaves and serve it hot with Rotis or Phulkas or rice.

TIPS/VARIATIONS

You could avoid dry roasted cumin-pepper powder if not available

You could add 1/2 Tsp Garam Masala.

Make sure to check the salt added.

Basically, the texture of the gravy should be that the gravy should be soft but the sprouts in the gravy have to have a bite to them.