When we moved to the United States, we found new and unusual vegetables in grocery stores and fresh markets like asparagus, artichokes and more.
Brussels sprouts was one such vegetable that I never chose – mainly because I didn’t know what to do with it. We finally started buying microwavable bags of Brussels Sprouts and used to sprinkle the sprouts with garlic powder, salt and pepper powder before microwaving them. After they were cooked, we squeezed lemon juice on it and ate them hot 🙂
Today, I want to share this simple stir-fry recipe that combines Brussels sprouts with onions, tomatoes and Indian spices. The sprouts are cooked till just tender and this stir-fry makes a good side dish for rice and dal or even for chapathis or rotis.
Masala Brussels Sprouts
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 1 lb bag Brussels sprouts washed, stalks removed and halved
- 1 medium Onion chopped
- 3 small Tomatoes chopped
- 1 sprig Curry leaves
- 3 cloves Garlic chopped finely
- 1/2 teaspoon Mustard seeds
- 1 pinch Asafoetida
- 1/4 teaspoon Fenugreek seeds
- 1 long Dry red chilli
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Chilli powder
- 2 teaspoon Coriander powder
- 1/2 teaspoon Pepper powder
- 1.5 tablespoons Coconut oil
Ingredients
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Rate this recipe!
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- Wash the Brussels sprouts and cut off the hard base stalks on each. Cut them in half or in quarters, based on the size of the Brussels sprouts. Discard any discolored portions.
- Heat oil in a large pan. Add mustard seeds, asafoetida powder and fenugreek seeds.
- When the mustard seeds crackle, add the dry red chilli and curry leaves. Mix well and fry for a minutes.
- Add the chopped onions and a little salt and fry till the onions are softened and cooked. Add the chopped garlic and stir-fry for a few minutes.
- Add the turmeric powder, chilli powder, coriander powder and the chopped tomatoes. Fry the mixture until the tomatoes turn mushy and the raw spice smell fades. Add the pepper powder and salt and mix well. If the mixture gets too dry, sprinkle a few teaspoons of water over it.
- Add the cut Brussels sprouts and mix well until the sprouts are coated with the masala. Add two tablespoons of water to the pan and cover the pan. Cook covered for 10 to 12 minutes or until the Brussels sprouts are softened.
- Once the sprouts are cooked, open the lid and stir-fry until all the water has evaporated. Serve hot.
This post is linked to Gluten Free Fridays at Vegetarian Mamma.
I’ve never tried brussels sprouts, but these look great!
Thank you Bethany!!
You should totally try Brussels sprouts – they are quick to prepare or cook and they are excellent sources of vitamin C and vitamin K. They have protein, dietary fiber and anti-oxidants as well. You could steam them with just salt +pepper+ garlic and lime juice and they taste yummy!
I have a bag of brussel sprouts not knowing what to do… .. Will try this…
Hi Manju,
🙂 Good that this recipe is helpful…It tastes better than plain boiled/steamed Brussels sprouts for sure!