Sunday, July 20, 2008

Lucifer's Crucifers - Brussels Sprouts Baaji

Brussels Sprouts Baaji

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

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. --

Brussels Sprouts Baaji

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.

Been There, Done That ~

Fractal Cauliflower Ragu
Mixed Vegetable Ambat Curry (Cauliflower and Mushrooms)
Confetti Cole Slaw

Other People's Eats ~

Cabbage Thoran

Gobi Manchurian


  1. Your Brussel Sprouts look very good! I have enjoyed making brussel sprouts this summer.

    Sharona May

  2. Your photography's so nice :)
    Always looking for uses for mustard seeds... For some reason I have 2 pounds of it and I don't know why I bought it.

  3. Beautiful photos, I love the topping of mustard seeds that enhances the beauty and flavour of this wonderful dish.

  4. Dear Susan
    These baby cabbage look so so cute..Your photographs are always par excellance!!

  5. I love them! Sadly, Jack refers to them as "Satan's Little Cabbages," which made your post title ever so appropriate!

  6. Susan, I once went to great trouble to grate this and make a stir fry of it - didn't improve matters despite the assurances in the recipe!
    Your photos are great, as usual!

  7. Very pretty, Susan! It's great that you're spreading the joys of Brussels sprouts.

    BTW Harold McGee taught me that BS actually have a chemical that some people are more sensitive to than others. So it's not just 'fussy' eaters who don't like them.

  8. Your post reminds me I haven't enjoyed brussels for a while now. What better way to serve them than Indian style. Lovely.

  9. Something different for brussels sprouts. I can't wait to try this recipe.

  10. Always happy to have a new way to prepare brussels sprouts--and I love Indian spices, so this fits the bill perfectly. Love that background pattern, too! :)

  11. Well I love them!Always have, always will. Always looking for new ways to eat them.

  12. I have not used brussels sprouts yet, though the seasoning is something we often do - good photographs as usual:)

  13. Looks like a great way to prepare brussels sprouts. I'm a slow adapter for them, but I'm coming to really like them now.

  14. I love brusels sprouts, but i have only a few recipes.Lookd delicious and a creative way to cook them. I also lve your stunning photos

  15. I'm the only one in my family that likes brussel sprouts. :) This one will have to be a solitary treat for myself.

  16. As a recent convert to brussels sprouts I look forward to them in winter but usually have them steamed and plain - I really like your spicy way of serving them - and love your coourful cloth even more!

  17. Wow - this looks tremendous! I love Brussels sprouts - I think they get a bad rap while actually secretly being delicious. I often halve and roast them (or stir fry them, if pushed for time) and find that the different method of cooking transforms them! Love your recipe and love the photos - and the title deserves some sort of blog Oscar :)

  18. I'm working hard to learn to love Brussels sprouts. I find that slow roasting brings out the natural sweetness, and a bit of red chile flake kicks up the flavor a bit. I'm open to trying new ways to prepare them, too.

  19. While I make cabbage all the time, I'm apprehensive to try brussel sprouts the same way. What did you serve it with? Thanks for linking to my thoran recipe :)

  20. as always your photographs are food for the eyes :-).. i never really tried cooking brussels sprouts, this recipe is tempting me :-)

  21. I love the taste of brussels sprouts. Your recipe sounds interesting!

  22. I love brussel sprouts! Did my brother eat them? I am impressed! Can't wait to try this!

  23. I love your photography... ohh my Brussels sprouts looks so crunchy and inviting.... I make another version like stir frying!!

  24. yum...this looks really tasty. and the recipe looks simple enough. love your photos!

  25. Welcome, Sharona May! Thank you. Haven’t seen Brussels sprouts around very much this summer, so I was very happy to run into these.

    Thanks, Jude. I understand about mustard seeds. They tend to be sold in large quantities. I have a ton of them myself. ; }

    Wiffy – Thanks, sweetie. I’m pretty fond of mustard seeds for all your reasons.

    Swati – Thank you. Strong and stinky for babies, but, oh, so cute. : )

    Ann – LOL!

    Sra – Thanks. A thoran, perhaps? I’d go for that. You know me.

    Thanks, Alanna. It’s no surprise that some are genetically programmed against Brussels sprouts. Sounds similar to cilantro syndrome.

    Lisa – Thanks. There’s nothing like Indian flavors.

    Eating Club Vancouver – Tried and true recipes are nice, too, but I was itching for “something different.” If you like spices, you will love it.

    Ricki – Thanks. You know, there really aren’t enough Brussels sprouts recipes around. When you do happen upon them, it’s like “Eureka!”

    Coco – Yay!

    Harini – Thank you. I am very fond of Indian spices, and just starting to get to know them pretty well.

    Thanks, Kalyn. If the recipe is appealing, you could be converted. I’m not so crazy about them plain and steamed; I think they benefit from some oomph.

    Sylvia – Thanks. I only have a few recipes for them, too, and they are keepers.

    Dragon – Your secret is safe with me. ; )

    Johanna – Thanks. I have a weakness for paisley.

    Jeanne – Roasting them sounds divine. Thanks for the kudos. I’ll take that gold statue. : D

    Lydia – In my ‘umble opinion most everything tastes better with chile.

    Jyothsna – Loved your thoran recipe. I prepared these for a snack, eating them a few at a time here and there. They kept me out of the cookie jar.

    Dhanggit – Thanks, sweets. Don’t know how popular Brussels sprouts are in France. Hmmmm….

    Farida – Thanks. Good to see more liking them than I would have thought.

    Ricki – Nope. These were not Scott’s cuppa, but then, he’s not keen on cabbage. More for me.

    Padma – Thank you. So good to see you. They did have some crunch to them. Seems the biggest problem is if they go soggy.

    Welcome, Becky! Thanks for the kind words. The recipe is very simple. Hope you try it.