Recently, I attended a ‘Fall gardening workshop’ where I saw cute buds of Brussels sprouts while walking around the community garden. This intrigued me and I took a fancy to it. I wanted to use it in a simple stir fry on my first trial. Being the miniature cousin of cabbage it has all the anticancer compounds and the typical smell to it. Frying in coconut oil was my choice to enhance the taste.
Remove the dark green outer leaves and the stalk that can give a bitter taste.
1 cup Brussels sprouts
2 green chillies
1tsp. mustard seeds
1tbsp. coconut oil
Few curry leaves
Salt to taste
Few drops of lemon juice
- Remove older leaves and stalk portion of Brussels sprouts and cut each into two halves lengthwise.
- Microwave for a minute sprinkling some water.
- Heat a pan and add coconut oil to crackle mustard seeds.
- Add the curry leaves and chillies slit in half.
- Mix well and add the half cooked crunchy sprouts.
- Wash, peel and grate carrot.
- Add to the pan and stir for a minute.
- Transfer to the serving dish and add a dash of lemon.
The aroma that fills the kitchen will force you to pop some in your mouth immediately.
This is a simple dish but with a lot of those healthy nutrients that keep disease at bay. The crunch and color of the stir fry will charm even children who hate veggies.