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Though not a very commonly used vegetable in Indian cooking, Brussel Sprouts have a certain flavor that is so familiar! Yup, they look a miniature version of a cabbage and the taste is very close to it too. This wonderful and easy dish has got it’s health benefits as well: vitamin A, vitamin C, folic acid and dietary fiber. Try these cute brussel sprouts!
Prep Time: 15 min
Cook Time: 20-25 min
Serves: 4
Ingredients:
Brussel Sprouts – 1 lb (approx 500 gm),quartered
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Urad Daal – 1 tsp
Asafoetida – 1/4 tsp
Turmeric – 1/4 tsp
Curry Leaves – few
Onion – 1 small (approx 150 g), finely chopped
Tomatoes – 1 med. ( approx 100g), chopped
Sambar Powder – 2 tsp
Salt – to taste
Tomato Sauce – 1/4 cup / 4 oz / 115g
Tamarind Paste – 1/2 tsp
Red Chili Powder – to taste
Method:
1. Heat Oil in a medium size pan on medium heat.
2. Once hot, add the Mustard Seeds and allow them to pop.
3. Add in Fenugreek Seeds and Urad Daal, mix and let the daal turn light golden in color.
4. Add in Asafoetida, Turmeric Powder, Curry Leaves and mix.
5. Right after that add in the Onions and Tomatoes and allow them to soften a bit.
6. Once they are soft, add in the Salt, Red Chili Powder and Sambar Powder and mix.
7. Add in the Tomato Paste and the Tamarind Paste and allow it to come to a boil.
8. At this time you can also do the taste test.
9. Once the taste test is done, add in the Brussel Sprouts and mix well but gently.
10. Cover and allow them to cook stirring periodically.
11. While stirring if you feel that they are drying up and burning, sprinkle some water, mix, cover and cook.
12. The total cooking time varies because of the size of the pieces or the crop, it may take between 12- 20 minutes to cook.
13. Once done, take off the flame and serve hot.
Tip:
1. Try to buy same size sprouts (goes for vegetable) so that there is even cooking.
2. Remove a layer of leaves from the top and wash before cutting.
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25 Responses to “Brussel Sprouts Subzi”
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October 8th, 2009 at 11:06 pm
Hi,
Thanx for posting a nutritious recipe,last week I read somewhere that brussel sprouts are really good for ur heart but I never bought it wondering about how to cook it.now i am gonna buy it for sure and try this recipe.
I started watching ur videos about 2 months ago and really ur recipes turnout just great…………
One thing i want to ask u guys that since u keep making really yummy recipes… How do you maintain ur weight?
secondly how can i post my recipes?
Do post some delicious recipes(Desserts) for Diwali
Thanx
Happy cooking
[Reply]
hetal Reply:
October 9th, 2009 at 2:44 am
Hi Shalu,
Thanks for writing! We both love food, but we really try our very best to cut fat and calories without sacrificing flavor. If you’ll notice in our recipes, we rarely use more than 1 tbsp of oil for a 4-6 serving dish. The key is to measure the oil. Most people tend to just pour oil out from their oil containers in to the pan. You don’t realize how much you’re putting in. Of course, we also exercise regularly so that also helps us keep trim.
[Reply]
shalu Reply:
October 9th, 2009 at 4:32 pm
Thanx for a prompt reply,Thats true your recipes have just a littlebit oil.I tried this recipe yesterday and it really turned out great.I must mention that watching your videos we’re trying different types of not so common veggies and the traditional recipes have been put on a hold for some time.
Do tell me how to make fried onions(the ones u used for making chicken pasanda)at home coz the ones available at some stores r really costly a small pack for $6-7.
thanx
Keep posting more yummyyyyyyyyyy recipes
[Reply]
hetal Reply:
October 9th, 2009 at 8:03 pm
Hi Shalu,
Fried onions in our Indian grocery store is around $3 – $4 for a decent size bag, so your’s are pretty pricey. You can make them at home but it takes a little time and effort. Slice onions very thin and dust them with a little corn starch. Then, deep fry them on medium/low heat until light golden and crispy. Be sure to add corn starch only to the onions that are ready to go into the oil otherwise they will get sticky.
October 9th, 2009 at 12:08 pm
Hi Hetal and Anuja
Thanks for this recipe. I thought I would never buy this vegetable ’cause I didn’t know what to do with it … but now listening to you both .. about its nutrients and stuff .. well i think I would try this out. Keep up the good work …
[Reply]
October 10th, 2009 at 7:02 am
hi friends,
i use to make porrial with the sprout which turns very tasty,cut into thin slice and micro for a min covered ,beans 2min,brocolli 1min ,last in a tawa using very little oil add to it mustard ,broken urad dal ,green r red chillies 1to 2 add all the vegetables cooked ,last add small cubed paneer and shreeded carrot ,salt to taste.finished.
[Reply]
October 10th, 2009 at 5:41 pm
Hi Hetal & Anuja,
Thanks for posting such a new & yummy recipe.I never tried this vegetable coz never knew to cook in Indian style.Yesterday I got and cooking it today, lets see how it comes out, will share my feedback soon.
Thanks.
Keeping showing more new recipes.
[Reply]
October 11th, 2009 at 8:48 am
hi,
your recipes r truly great. The non-stick vessels that u use are very good. Plz tel the brand and where to buy it. Is it from india?
[Reply]
October 11th, 2009 at 10:01 pm
Referring to “Brussel Sprouts Subzi” – Brussels sprouts recipe contibution
Just in case the “We would love to get our hands on your recipe…pl. share:) ” on youtube was referring to my comment (
maraxxl) 3 days ago.
I have to mention that my Brussels sprouts recipe has to be seen as a part of a three component German dish.
Traditonal German dishes often consist of a meat part, a potatoe part (or rice, etc) and a vegetable part (and gravy).
However I even like it without anything else and it is good even when it is cold.
Brussels sprouts as one part of a three component German dish
Ingredients:
1 kg of Brussels sprouts
150 g of butter (unsalted)
salt, pepper, nutmeg
Method:
Clean the Brussels sprouts just like in the way you showed on “Brussel Sprouts Subzi” but do not cut them into pieces
Put them into a pot and fill water in it so all the Brussels sprouts are covered
Heat them until the water is boiling
Pour away the water by that you cleanse the Brussels sprouts of bitterness similar to tea
Boil the Brussels sprouts in the same way again but this time lightly salt the water, half a tablespoon of salt should do it
Wait 20-30 min, the Brussels sprouts should be easy to press between your fingers, dry the Brussel’s sprouts in a sieve
Heat 150 g of butter in a pan and wait until it’s lightly braun, stir it a bit
Put in the mellow Brussels sprouts in the pan and add salt and pepper to taste and about a third of a teaspoon (to taste)
Mix them slowly with the butter until they are hot again … ready to serve
Thanks for the effort with your youtube channel, Have a nice day.
[Reply]
October 12th, 2009 at 2:52 am
hi hetal n anuja,
can i try this subji with the frozen ones?
[Reply]
hetal Reply:
October 14th, 2009 at 3:01 pm
Hi Noor,
For this recipe, fresh ones work the best as they hold their shape. You would have to thaw the frozen ones and then cut them, at which point, they will be mushy and will not hold their shape.
[Reply]
October 19th, 2009 at 3:25 am
This subzi turned out great. Thank you for the recipe!
[Reply]
October 20th, 2009 at 3:30 pm
Hi Hetal n Anuja,
U both are doing nice job.I tried this recipe and it was excellent.
Thanx. And wish u both Happy Diwali
[Reply]
October 30th, 2009 at 4:02 pm
Hi,
Nice recipe. One question instead of tomato sauce can can we use ketchup?
[Reply]
hetal Reply:
November 3rd, 2009 at 10:04 pm
Hi Mekha,
Ketchup will give you a completely different taste and we would not recommend it.
[Reply]
November 1st, 2009 at 12:01 am
Yummy! I made this with another dish and it stole the show. Best brussel spouts I ever tasted. Love your recipes! Now on to another. . .
[Reply]
November 4th, 2009 at 7:20 pm
Thank you for the wonderful dish. It made me like this veggie even more.
[Reply]
November 9th, 2009 at 6:31 pm
hi, I just came across your web site searching for soup recipes – and I am delighted! I love to eat indian cooking but I have no idea how to create those flavors. I see you have the ingredients listed but I live in montana and do not know where I can buy them or what they are. I will search some stores and ask around but in the meantime I hope your sight becomes super popular and that you get your own show someday so that products you cook with will become more readily available to all – including those of us who live in the “boonies”! thank you! laura doty, corvallis, MT
[Reply]
hetal Reply:
November 10th, 2009 at 3:41 pm
Hi Laura,
So glad you are enjoying our show. Many Indian spices are available online if you don’t have an Indian grocery store nearby.
[Reply]
November 11th, 2009 at 11:13 am
Great recipe..Will defenitely give a try.1 question..can i use tomato puree instead of tomato sauce?waiting for ur reply..
[Reply]
hetal Reply:
November 13th, 2009 at 4:40 am
Hi Sree,
Yes, you can use tomato puree for this recipe.
[Reply]
November 19th, 2009 at 10:25 pm
Ladies: I made this with your exact masala with fresh green beans (cut into 1 inch pieces) and it came out superb! Thanks once again for teaching me how to cook Indian food!
[Reply]
November 19th, 2009 at 10:26 pm
I meant to say that I used this masala, but instead of using brussel sprouts I used fresh green beans. I feel this masala works great with almost any green veggie!
[Reply]
hetal Reply:
November 20th, 2009 at 3:04 pm
Thanks for the feedback Rachel. We’ll try it out next time with green beans.
[Reply]
November 20th, 2009 at 1:44 am
I absolutely loved this sabzi. I am enjoying brussel sprouts finally
[Reply]