Brussels sprout with mustard seeds and curry leaves
I don’t know why most people in England dislike Brussels sprouts!
They are a quintessential vegetable for a Christmas feast, and lots of attention is focused on them during the festive season. There is much debate on how it should be prepared for Christmas dinner.
Once Christmas is over, this humble vegetable is largely forgotten. They are from the cabbage family, and look like miniature versions of cabbages. They are in season from October until March, during the winter months.
Brussels sprouts are one of my favourite winter vegetables, and I cook them in many ways. They taste wonderful when added to stir-fries and soups, or when sautéed with a dash of spices.
Fresh ones still attached to the stem seem to have a lighter, sweeter flavour than loose sprouts. The trick is to not overcook them – they should be firm and just starting to soften.
Brussels sprout with Mustard seeds and curry leaves
- Brussels sprouts – 400g
- Oil – 1 tablespoon
- Mustard seeds- 1 teaspoon
- Curry leaves-
- Turmeric powder- ¼ teaspoon
- Garam masala – 1 teaspoon
- Trim the end of each sprout, remove two to three outer leaves and cut them into halves.
- Heat Oil in a frying pan, fry mustard seeds until they pop and then add curry leaves, all the spice powders and salt together with the Brussels sprouts halves.
- Mix well, cook covered over medium heat for about 8-10 minutes until they starts to soften.