A visit to the farmers market and one would never know what one would find at the market. It is like life, you take what you find and make something out of it. This week we found some fresh brussel sprouts and I had the opportunity to prepare them the south Indian way. In Tamil Nadu they call these kala course or baby cabbage. I remember my Appa enjoying them when they used to sell them fresh from Ooty. It looked very cute, tasted delicious and were in great demand. The western way of preparing them is by roasting them in the oven while the Indian way is to cook it on the stove top. Here is the simple way I prepared for my family.
Heavy Bottom Wok
Measuring Cups and Spoons
Brussel Sprouts - 2 Cups
Oil - 4 tsp
Mustard Seeds - 1 tsp
Cumin Powder - 1 tsp
Fresh Cracked Pepper - 1/4 tsp
Dry Red Chillies - 3
Asafoetida Powder - 1/8th tsp
1. Clean and remove some lose leaves, stem from the brussel sprouts and cut them into halves.
2. Place the heavy bottom wok on the stove oil on medium high.
3. Add asafetida, mustard seeds and red chillies and allow for the mustard seeds to pop.
4. Add brussel sprouts and mix well. Cover and allow it to cook for 2 minutes.
5. Add some salt, cumin and pepper powder and mix well. Cover and cook on medium heat while constantly mixing regularly.
6. Since the sprouts have many layers and each has to be cooked try one to see if it cooked. If it is cooked remove from heat and mix once and leave it covered and serve it hot with any kind of meal.