Brussels Sprouts Pickle Style Bhaji/Sabji
Achari Brussels Sprouts
Mamta Gupta
Brussels sprouts are like tiny cabbages, about 2-3 cm. in diameter, but with a different flavour. They come from the same family as cabbage, broccoli and kohlrabi. This delicious bhaji is simple but tasty and can be served as part of an Indian meal or on its own with plain parathas. I dont usually add ginger and garlic to this dish, but you can if you wish, just before the onions.
When I was a young girl growing up in India, I used to see pictures of these small cabbages on a serving spoon in the Woman and Home magazine my mother used to get every month. I remember wondering about them, how cabbages could be that small! When I first came to UK in the 70s, I did not particularly like them, because they were always served jover boiled and they used to give out an unpleasant smell. However, the modern cultivars are quite sweet and nice, with no smell.
Serves 2
Ingredients
250 gm. Brussels sprouts
2 tbsp. cooking oil. Mustard oil is good for this dish
1/2 tsp. Panch Pooran
A pinch of asafoetida powder
1-2 red dry chillies
1 red onion, thinly sliced or chopped
1/2 tsp. turmeric powder
1 tsp. coriander powder
1/2 tsp chilli flakes, adjust to taste
Salt to taste
1 -2 tsp. lemon juice
1/4 tsp. Garam Masala
Instructions
Remove the base of each sprout and peel off the outer 3-4 or more leaves, till you see the tender, light green layers
Wash, drain and slice Brussels sprouts, keep aside.
Peel and thinly slice an onion.
Heat a karahi or frying pan, add mustard oil.
When the oil is hot, add the Panchpooran and asafoetida powder. When the seeds crackle, add the red chillies. Add ginger and garlic here, if using.
Add the sliced onions and fry until light/medium brown.
Add the Brussels sprouts and then the turmeric, coriander, chilli flakes and salt to taste. Mix well.
Turn the heat down to medium, cover and cook for 8-10 minutes, stirring from time to time. If they are fresh sprouts, they will not require any additional water. But if they begin to catch, sprinkle a little water. Do not overcook, they should not be soggy. Taste and adjust seasoning.
When cooked, add the lemon juice and garam masala . Stir for a minute on high heat, till they look shiny.
Serve hot with Chapatties or Plain Parathas.
