brussel sprouts curry

Late Summer, early Fall, I like to get large fresh bunches of Brussels sprouts from nearby farms and try to figure how-many-ways-can-i-cook-it-and-still-like-it, sort of like the Iron Chef show.

This recipe works fine with frozen baby b. sprouts as well. It is very similar to stuffed eggplant dish, except the masala paste used for stuffing is a little different here. Of course, any favorite stuffing can be used instead of the one I am listing below.

The fun part for me usually is the prep-work where I get to slit the b.sprouts and stuff them... rest is just letting it cook on medium heat with enough moisture till tender and done.

Ingredients

masala paste: 2 Tbsp coriander powder 1 Tbsp cumin powder 1 tsp cayenne pepper powder 1 tsp brown sugar 3 Tbsp canola oil

other: 1 medium onion, sliced fine cilantro for garnish ½ can of diced tomatoes with chipotle (or, 1 medium tomato diced finely) 2-3 cloves of garlic, sliced (optional) some slices of pickled jalapenos and carrots (optional) 1 pkt frozen Brussels sprouts (or fresh if available) salt to taste

Preparation

1. Masala Paste: combine the coriander, cumin, cayenne powders and brown sugar, with 1-2 Tbsp of oil, stir well to form a masala paste, set aside
2. if using frozen b.sprouts, thaw them, either in a microwave or with hot water
3. slit the brussel sprouts and stuff them with a little of the masala paste
4. heat oil in a pan, saute the onions and garlic; add the brussel sprouts, tomatoes, some salt, and any remaining masala paste, a few Tbsp water, stir well, cover and cook on low heat till cooked through and flavors meld
5. garnish with cilantro, serve warm with roti or paratha, or even basmati rice
   

This recipe is for a dry curry; but, add more tomatoes and water, adjust flavors to make a gravy of sorts as in baby eggplant curry recipe.