Indian Brussels Sprouts Recipes

INDIAN BRUSSELS SPROUTS

Indian Brussels Sprouts image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons grapeseed oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon coriander seeds, crushed with hands
1 tablespoon dried fenugreek leaves
1 teaspoon smoked paprika
A pinch of salt
A pinch of pepper
1 pound Brussels sprouts, trimmed and cut in half

Steps:

Place a skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 2 minutes. Add the coriander, fenugreek, paprika, salt and pepper and cook for 30 seconds. Add the Brussels sprouts and 1/2 cup water and cover with a tight-fitting lid. Let steam until the sprouts are bright green and tender-crisp, 6 to 8 minutes.

INDIAN STYLE BRUSSELS SPROUTS

Indian Style Brussels Sprouts image

I was looking for a new way to cook brussels sprouts. We like Indian food, and I like my brussel sprouts browned, not boiled. Brussesl sprouts are not an Indian vegetable, so I had to invent this recipe. It was a hit. The recipe needs 1 teaspoon Chhaya's all-purpose powder recipe #446677, but I couldn't enter it into ingredients,

Provided by alvinakatz

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb Brussels sprout, trimmed and halved
1/4 onion, chopped thin
2 tablespoons vegetable oil
1/4 teaspoon salt
1 cup water
1/4 teaspoon mustard seeds
1/4 teaspoon Urad Dal
1/2 lemon

Steps:

Saute onions in 1 tablespoon of oil.
When onions are translucent, add brussels sprouts.
Stirring occasionally, cook until sprouts are brown,but not charred.
Add salt, 1 teaspoon Chhaya's all-purpose powder recipe #446677, and water.
Cover pan and cook on medium heat until water goes away and sprouts are caramelized.
In a tiny pan heat the remaining oil. Add mustard seeds and cook until they turn grey and pop.
Add urad dal to the mustard seeds and cook until they turn brown.
Add this mixture to the sprouts.
Squeeze 1/2 lemon on top and serve.

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