I was introduced to Brussels Sprouts for the first time when I moved to the U.S decades ago at a fancy restaurant in Chicago. It was beautifully prepared main course with roasted seabass, apples and walnuts The sprouts were crispy with just the perfect caramelization, very cheffy. I was instantly in love with it. The very next day I ventured out and bought a small bag and this was the recipe I made.
Poriyal is a common term used in the south of India for any stir fried veggie. Popular ones being green beans, cabbage, spinach etc. As I ate Brussel sprouts that night I knew it would be tasty made into a very simple poriyal. Here it is.
Brussels Sprouts Poriyal
Ingredients
- 1 lb Brussels sprouts, look for smaller sprouts they are not as pungent
- 1 cup peas, defrosted
- 2 tablespoons avocado oil or any neutral oil
- 1 to 2 green chilies, chopped deseeded if you prefer it milder
- 8-10 curry leaves
- ½ teaspoon mustard seeds
- 1 teaspoon husked split black gram, skip of you don’t find it.
- ¼ teaspoon ground turmeric, optional, I didn’t use it this time
- 1/4 teaspoon pinch asafoetida
- 3 to 4 tablespoon grated fresh or defrosted coconut
- 2 tablespoon coriander leaves, chopped to garnish
- salt as required
- DIRECTION
- Wash and pat dry the sprouts. Remove any loose or brown leaves and slice shred them as fine as possible. If you have a mandolin slice them in thin shreds or if you have food processor with shredding blade attachment you can use that. Or use your knife and shred them, a little consuming though.
- Warm oil in a wok or large fry pan. Add he mustard and split black gram seeds. Stir around till they get to pop and crackle. Lower the heat and add asefodita, curry leaves, green chillies, turmeric if using.
- Now add the shredded brussle sprouts and stir fry till the spices coat the leaves and they start to soften. Add salt and cook for another 5-6 minutes until the leaves are wilted. Add the defrosted peas and mix well. heat through. Serve garnished with grated coconut, cilantro leaves.
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