When I first stepped in singapore, I was wondering what these could be. I thought they were baby cabbages and later realised that these are called brussel sprouts. Its been a long time that I’m watching them, so lets give a try I thought.
Brussel sprouts look like small cabbages but are sweeter. An amazing source of vitamins K, C , A , B6 and also contains folic acid and fibre too.
They taste wonderful, but make sure that they are not overcooked. Doing so produces strong flavor and smell.
Choose the ones that are firm, green and not too large.
Brussel sprouts – 16
green chillies – 6 (slit length wise)
curry leaves – 1 sprig
turmeric – 1 tsp
salt to taste.
for the stuffing
roasted bengal gram – 1 cup (vepudu senagapappu)
dhaniyalu – 1 tb sp (coriander seeds)
jeera – 1 tb sp
red chillies – 12
salt – 2 tsps
How to cook
1. Heat a pan and dry fry roasted bengal gram, dhaniyalu, jeera, red chillies for 5 mts.
2. Allow to cool and grind it to coarse powder and set aside. Left over powder can be stored in an air tight container for use later.
3. Wash brussel sprouts and remove the outer leaves.
4. Split them into four halves (into plus shape) and set aside.
5. stuff the ground powder slowly into each brussel sprout carefully without breaking them. use your left hand to separate the slits and right hand to stuff the powder.
6. Heat 4 tb sps of oil in a kadhai, Add green chillies, curry leaves. fry them for 2 mts.
7. Arrange stuffed brussel sprouts in the pan, sprinkle turmeric, salt (adjust accordingly as the stuffing already has salt) and cover with a lid. Allow to cook on its own steam for 6 – 7 mts.
8. Remove the lid add 3 tb sps of ground powder and cover with a lid for 2 mts again.
9. Add 1/2 cup of water, bring to boil and lower the flame. Allow to cook till thick gravy is formed. Serve hot with rice or chapathi.