Brussel Sprouts, Indian style
|Brussel sprouts||1 Pound (around 20 or so)|
|Onion||1 Medium, finely chopped|
|Garlic||3 Clove (15 gm), finely minced|
|Ginger||1 Inch, finely minced (peeled)|
|Corn kernels/Frozen corn kernels||2 Cup (32 tbs)|
|Black mustard seeds||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Dried red chilies||6|
|Fresh curry leaves||6|
|Lime||1⁄2 , juiced|
|Vegetable oil/Canola oil||4 Tablespoon|
|Water||8 Cup (128 tbs) (for boiling)|
|Chopped cilantro||1⁄2 Cup (8 tbs) (for garnish)|
To prepare the Brussel Sprouts: trim the stems and cut any large size Brussel sprouts into quarters, medium size Brussel sprouts can be cut into halves and any small ones can be left whole. In a large pot, bring salted water to a good boil and carefully add the Brussel sprouts. Cook for 5-6 minutes, drain in a colander and rinse with cold water for a minute or so (this will stop the cooking process and set their lovely green color). Drain well and set aside until needed.
In a large saute pan on medium high heat, add the oil and then carefully add the black mustard seeds (they tend to splatter and pop tremendously). Then add the cumin seeds and the onions. Stir fry the onions until they are golden brown in color, this may take up to 5-6 minutes. Next add the garlic and ginger. Keep stirring so the onion mixture will not burn and then add the turmeric, curry leaves, dried red chilies, salt & pepper. Mix well to combine and then add the Brussel sprouts Stir once and let sit for 2-3 minutes, the key is to caramelize the Brussel sprouts. Caramelization equals intense flavor. Stir once and again let the Brussel sprouts sit for a few minutes to caramelize. Once the Brussel sprouts are a delicious golden brown in color, add the corn and lime juice. Stir to combine thoroughly. Reduce the heat to medium low, cover and cook for an additional 5-6 minutes. Garnish with the cilantro leaves and serve with warm rotis.
Variations: try using different vegetables such as zucchini, cauliflower, green beans, potatoes or green peas.