The Brussels sprout is a Cultivar group of wild cabbage cultivated for its small (typically 2.5–4 cm or 1–1.5 in diameter) leafy green buds, which resemble miniature cabbages. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. Moreover, they are believed to protect against colon cancer, due to their containing sinigrin.
(Source : Wikipedia)
The common method is to just saute it in olive oil, throw some salt and pepper to get a side dish for any soup or bread.
But I tried my own version to make a poriyal or fry out of it. Hope you all like it.
Brussel sprout fry:
Brussel sprout (choose small ones) - 1/2 lb
Red onion - 1/2
fennel seed (sombu)- 1 tsp
oil - 1 tbsp
red chilly powder - 1 tsp
salt - to taste
Wash and clean the brussel sprout in cold water.
Chop the onion finely.
Heat oil in a wok. Add fennel seeds. When the fennel turns red, add the onion and saute for a minute.
Then add the chopped brussel sprout and stir well.
Sprinkle some water. Add a little salt and cook covered till the vegetable is done.(5 minutes is enough). Over cooking may release unfavorable smell for some.
Then add the red chilly powder and stir till all the moisture is gone.
Brussel sprout fry is ready!
Serve as side dish with roti , chapathi , sambar rice or curd rice.
The above said quantity can be served for 2 people.
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