Sunday, February 10, 2013

Brussel Sprouts Curry

This is one of those vegetables that is not common on dinner tables. Many times, I had stopped and explored this vegetable in grocery stores, but had no idea about what to do with these. Surprisingly, when mom visited us a few years back, she was excited to see this vegetable in a local grocery store  and she immediately bought and prepared a traditional Kurma out of this. Until then, I didn't know it could taste so good with Indian spices. I think this vegetable has a bad reputation among kids since it becomes slightly bitter when overcooked. The best way to cook these are either roast them in an oven with olive oil and mild spices or make a mild curry out of it without overcooking. Over time, I’ve done everything from sautéing just the brussel sprout leaves to lightly preparing a curry with mild spices for rotis and rice. This curry is a fantastic recipe with a very different flavor and goes very well with rotis.


  • Brussel Sprouts - 1 pound
  • Red Onion - 1 medium sized
  • Curry leaves - a few
  • Asaefotida - 1 pinch
  • R.Chilly - 1
  • Garlic - 1small pod
  • Tomatoes - chopped - 1/2 cup
  • Tomato Puree - 2 tbsp
  • Chilli powder - 1/2 tsp
  • Corriander powder - 2 tsp
  • Turmeric - 1/4 tsp
  • Mustard seeds - 1 tsp
  • Fenugreek seeds - 1/4 tsp


  • Take the brussel sprouts, cut the hard parts on the tip and remove the top leaves that are loose. Wash them thoroughly and cut them into 2 or 4 pieces depending on the size.
  • Chop the onions, garlic and tomato finely
  • Heat oil in a wide pan, season with mustard, fenugreek seeds, asafoetida and curry leaves.
  • Break the red chilly into two pieces and add to the seasoning.
  • Add the chopped garlic and fry in low heat for a few secs.
  • Add the chopped onions, salt and fry for a min or two.
  • Add the chopped tomatoes, turmeric, chilli and corriander powders and fry well for a few mins until the tomatoes lose shape.
  • Add the tomato puree, mix well and cover for a few mins.
  • Once the spices are cooked well, add the brussel sprouts and mix well until the spice mixture is completed coated on the sprouts.
  • Cover and cook for 12-15 mins, stirring them frequently.
  • If required add some water to help the sprouts cook well. (Remember the key is not to overcook the sprouts. Just cook them until they are soft and still retain their shape).
  • Cook until the water is fully evaporated and everything comes together well.
  • Remove from heat, serve hot with Rotis.


Sudha Sabarish said...

Searching for brussel sprouts recipe for a long time.Like to try this.

Laavanya said...

I haven't cooked much with brussel sprouts but this curry your mom made definitely sounds awesome... Bookmarking to try and planning to buy brussel sprouts on my next grocery trip :)