Brussel Sprouts with Tomatoes

Growing up in India I have never seen Brussels sprouts, they are one of the many new vegetables I have seen for the first time after coming to US. They did look very cute as miniature cabbages but I never bothered to try them.

One day Vn explained in a dramatic fashion how all his friends hate Brussels sprouts and how glad he is that his mom does not make him eat this dreadful vegetable. That sure made me curious about the veggie. I decided to make a simple Indian style curry with onions and tomatoes.

To Vn’s surprise it was delicious. It has a bit more texture than cabbage and a delicate nutty flavor. I am going to make this dish a regular in my home, and am looking forward to trying some more recipes with these sprouts which contain good amount of vitamin A, vitamin C, folic acid and dietary fiber




Servings: 4
Cooking time: 30 minutes

Ingredients:
15 – 20 Brussels sprouts cut into 4 pieces
1 large onion chopped
3 tomatoes chopped
½ tsp turmeric
1 tsp chili powder (adjust to taste)
2 tbsp oil
Salt to taste

For Seasoning:
½ tsp mustard
½ tsp cumin
1 red chilli
1 tsp urad dal
Curry leaves

Procedure:
Heat oil in a sauce pan, add mustard let it splutter, add cumin followed by urad dal, red chili and curry leaves.

Add onions and sauté for two minutes, do not let them over cook.

Add Brussels sprouts sauté for five minutes on medium heat.

Add tomatoes and sauté for two more minutes.

Add turmeric, chili powder and slat.

Cook on low heat covered for another 10 minutes. Onions and Brussels sprouts will absorb the tangy taste of tomatoes.

Serve with rice or roti.
You can also try it as a side with rice and sambhar.