Ages ago, as a grad student, I remember how surprised my dear friend was when I offered her home-made Brussels Sprouts Sambar for the first time in her life. Being used to Sambars and Brussels sprouts on their own, it was the combination that threw her off I think. She loved it. And so did I.
However, one of my favorite ways of enjoying Brussels sprouts is the slit-and-stuff and pan-cook method. Almost anything tastes good this way, even bitter gourd.
Here, the Brussels sprouts are cooked in a creamy sauce with coconut milk and Indian spices. As always, adjust spices to taste.
about 10-12 Brussels Sprouts, trimmed and halved
8 oz light coconut milk (more if preferred)
salt to taste
1 tsp brown sugar
1 Tbsp canola oil
½ tsp turmeric
for the spice mix:
3-4 dry red chilies, toasted and crushed
1 tsp toasted black sesame seed powder*
1 Tbsp black peppercorn, crushed
1 Tbsp coriander powder
1 Tbsp cumin powder
(* Just toast some black sesame seeds, powder it and store it in an airtight container)
- Heat oil in a pan, a add the Brussels sprouts, turmeric, some salt, sauté a bit
- Add the spices, a cup of water, cover and allow to cook for a few minutes till soft but not mushy
- Stir in the coconut milk and brown sugar, adjust flavors to taste, simmer a little longer; off-heat garnish with cilantro and spring onions