Brussels Sprouts are at the peak of their season from September to February, a classic Fall crop of the hardiest cabbage family.Many a time I have pondered by the aisle that contains these edible buds which look like miniature cabbages, not really knowing how to cook them, yet knowing very well that magic happens in the hands that nurture & cook them, so here I am with a new recipe of Brussels Sprouts Stew. Since this is a long season vegetable, it would be fun to experiment with various recipe that use it, so here I go with one…for all those cold and windy shivery nights that will soon emerge.

Brussel Sprouts Stew
Brussel Sprouts Stew


Brussels Sprouts- 12 – 15( cleaned & washed)
Shallots/Onions- 1 big( finely sliced)
Oil- 1 tbsp
Tomatoes- 1 (pureed fine)
Ginger- 2″
Garlic pods- 3-4
Green chilies- 3-4
Cumin seeds- 1 tsp
Coriander seeds- 1 tsp
Tamarind paste- 1tsp
Desiccated coconut- 3 tbsp
Cashew nuts- 1 tsp
Sambar powder- 1 tbsp
Coconut milk- 1 can
Salt- to taste
Sugar- 1 tsp ( to counter the bitter taste)


1.Select small, bright green sprouts with firm tender heads, wash them clean & make cross slits on top after removing the hard stalk like portion beneath and steam them for 10 minutes so they turn soft, yet do not loose the green color( cooking them will make them loose all their color as well as nutrient value)
2.Now make a paste of Onions( half the onion), desiccated coconut, green chilies, ginger, garlic, cumin & coriander seeds, cashew nuts also adding sambar powder & tamarind paste to the mix.Set aside.
3.Now fill the slit Brussels Sprouts with the blended paste along the slits one by one & allow it to sit for half an hour so that the flavors blend well within the tender leaves
4.Now in a wok, heat some oil & fry the rest of the onions to a golden brown, now add the pureed tomatoes & cook for a few minutes till the raw smell disappears, then to this add the stuffed Brussels sprouts and fry them a little for a few minutes.
5.To the above add the rest of the blended mix, along with the coconut milk, sugar & salt to taste.
6.Simmer the stew for slow cooking until the flavors blend well & keep covered on heat for 10- 15 minutes.
7.Serve hot as a gravy over rice or with chapatis/tortillas, can also be had as a soup of thicker consistency.Enjoy the fall season with all its beautiful colors and its classic seasonal veggies smile emoticon

Note: Brussels sprouts are rich in Vitamin C, E , Iron & folate.They are believed to have potent anti cancer properties as well.

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