BRUSSELS SPROUT SABZI
Serves: 4 a part of an Indian meal.
Prep Time: 10 minutes | Cooking Time: 40 minutes
Dietary Style: Veg. GF. DF. Vegan.
It might sound innocent, but this dish of spiced Brussels sprout offers next-level flavour and a seriously sinful approach to the sprout cooking process. The deep frying of the sprouts contributes incredible flavour but it is a messy business: the alternative is to oven roast the sprouts, doused in olive oil on a 180 fan forced oven until crispy and golden. Then proceed with the recipe as it stands.
INGREDIENTS
- 2 cups vegetable oil
- 1 cup mustard oil
- 500 gm Brussels sprout
- 2/3 tsp fine pink salt
- .3 tsp turmeric ground
- 1.5 tsp cumin seed
- .3 tsp ground cumin
- 2 tsp ground coriander
- .3 tsp cinnamon
- .5 tsp sumac
- .3 tsp ground red chilli
- 1 tsp fresh minced ginger
- 2 cm x 2 cm jaggery
- 1 tomato, diced
Heat the oils in a heavy bottomed pot, kadai or wok on very high heat. Once it’s hot, deep fry the Brussels sprout in small clutches, being careful to step back as they spit. Drain the fried sprouts on paper towel.
In a large frying pan, place all of the spices (fresh and dried), jaggery and the ghee. Heat on the stovetop on a medium heat until the ghee is melted and the spice is aromatic and bubbling.
Once the spice is tempered, stir through the diced fresh tomato. Stir on a medium heat for five minutes until the tomato breaks down a little.
When the tomato has broken down a little, stir through the Brussels sprout and cook for 20 to 25 minutes until the spice is well integrated and the sprouts have collapsed into the spice base.
Serve.