Brussels sprouts, those dear little baby cabbages, members of the Brassicaceae/Cruciferae family of plants, are among the healthiest produce on the planet, rich in fiber, folates and phytochemicals, among other nutrients . Unfortunately, they are also known as one of the most sulphurous vegetables (read: stinky). Yet it only takes a quick blanching and an equally fast stir fry with some formidable flavors to make you forget all that trauma when you were a kid, the kind that made you grateful when spinach, of all things, was on the dinner menu instead.
Brussels Sprouts Baaji (Indian Spiced Brussels Sprouts) - Adapted from Yum Yum Mum Mum's recipe
2 cups Brussels sprouts
2 tablespoons mild-flavored oil
1 teaspoon coriander seeds, coarsely crushed in a mortar and pestle or spice grinder
1 tablespoon brown or black mustard seeds
3 large dried red chile peppers, cut into strips (Remove the seeds if prefer less spiciness.)
Salt to taste
Rinse the sprouts in cold water, towel dry, then carefully cut a thin slice off each stem to prevent too many leaves from falling off. Peel away and discard any old, outer leaves. If the stem ends are very tough, common in larger sprouts, you can cut a small "V" vertically into each stem to remove some of it. This will keep the bulk of the good leaves intact. You can also cut them in half vertically from top through the trimmed stem. Heat a medium pot of water to a boil. Place sprouts in a large strainer then submerge them in the boiling water for approximately 8 minutes, or until they can be easily pierced with a fork, but not mushy. Remove from water and rinse under cold water to stop the cooking. Set aside.
In a large skillet, heat the oil and mustard seeds over medium heat until the seeds crackle and sputter, add the coriander seeds, stirring briefly, then add the red chile peppers. Stir fry the mixture until it is fragrant, but before it turns brown. Add the sprouts, continuously but gently stirring until they turn very lightly browned and crisp. Salt to taste, stirring once more. Remove from heat and serve immediately. Serves 2 generously. --
This recipe is going to Archana of Archana's Kitchen, hosting Weekend Herb Blogging for Kalyn Denny of Kalyn's Kitchen, creator of this weekly food blogging event.
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