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This recipe was an experiment that really worked. It's our new favorite brussels sprouts preparation. The secret is to caramelize the brussels sprouts. The Indian spices give the sprouts a nice zing. But it's not too spicy hot. I use Chhaya's All Purpose Curry Powder, but you could use any South Indian spice mixture. Chhayas' mix consists of roasted and ground corriander, chili and channa dal.
- Saute onions in oil until transparent.
- Add brussels sprouts and cook on medium heat until starting to brown, but aren't charred.
- Add salt and the all-purpose curry powder.
- Add water, cover, and steam until water is absorbed and the sprouts are brown, soft, and creamy.
- Heat 1/4 teaspoon oil in a small pan.
- When hot, add the mustard seeds.
- When they start to pop or turn grey, add the urad dal. Cook until dal is light brown. (You can omit the urad dal if you don't have any handy.).
- Pour "sputtered" ingredients into the sprouts.
- Add squeezed lemon juice and stir and serve.