I had not been much familiar with this vegetable until I came to Melbourne. Those small cute looking bud like vegetable caught my attention when I once went to the farmers market. They just looked cute like a miniature version of cabbage. On a whim I brought home some of it. Coming back home, I wondered what to make out of it. It looked and tasted like cabbage. And I had some sprouted Bengal gram and whole green gram in my fridge. I decided to make a kind of basic poriyal or stir fry out of it. And believe me, after then I have been making this subzi many times. Its taste is fabulous.
Brussels sprouts fall into the cruciferous category of vegetables, which also includes broccoli and cabbage. These are exceptionally rich in protein, dietary fiber, vitamin A and C, minerals, and antioxidants which work wonders to get rid of many health troubles. Brussels sprouts are full of phytonutrients (natural plant compounds), which may help protect against cancer. A half cup of boiled sprouts will net you 30 calories, 2.0 grams of fiber, 2.0 grams of protein, 0.4 gram of fat (including 0.1 gram saturated), 16 milligrams of sodium, and no cholesterol.
So there’s no point in overlooking this vegetable when it has whole lot of health benefits.
Some may prefer adding the whole sprout but I preferred cutting them in thin and long strips like how we cut cabbage. Cut the brussel sprout into half. Place the flat part in the bottom and cut into them small strips.
Ingredients
250 g brussel sprouts
1 cup of sprouts of your choice (I added bengal gram and whole green gram) Just the soaked grams will also work fine.
1 medium sized onion
½ ts mustard seed, 1ts cumin seed, ¼ ts hing
4-5 garlic pods
1 ts peanut butter
¼ ts turmeric powder, ¾ ts chilli powder
Preparation
Pressure cook the sprouted grams for just one whistle. Keep aside.
Take a flat bottomed pan. Add oil. Add mustard seed, cumin seed and hing. Fry the onions. Next add the grated or chopped garlic and fry for a while. Add turmeric powder and chilli powder. Add the peanut butter and wait until it melts away. Now add the chopped brussel sprout and give a good mix until everything combines well. Sprinkle water if needed. Add the sprouted bengal gram and green gram. Mix everything and keep it covered. Let it cook in medium flame for 5-10 minutes.
The hing, garlic and peanut butter combination gives a unique taste to this stir fry. A very healthy side dish for rice.
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