Brussels Sprouts Subji
This is cooked like almost any other Indian-seeming preparation, although there are
no Brussels sprouts in India. This is one fun thing to do with these "broccoli-tasting
miniature cabbages". Another fun thing is to put them in your rice, right when you
put the rice in the water (your RVC president lived on that particular preparation
throughout the summer of 1995! -- Vijay).
- 1 tablespoon oil or ghee
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon hing (an Indian spice)
- 1 jalapeno pepper, quartered
- 1 cubic inch of ginger
- 4 cups of brussels sprouts, with their ends cut off and bad leaves removed
Put the oil in a pot, over a stove on high heat. Heat it for a bit, then add the
mustard seeds and stir in the hing. Wait for the mustard seeds to start
loudly popping. This is called making a chaunk. Now add in the jalapeno
quarters and the ginger. Sautee these things for a little while (like 30 secs) to
bring the flavor of the spices into the oil.
Now, add in the brussels sprouts. Cook them on high heat for around 2 minutes;
then cover the pot, turn the flame to low heat and let the vegetables cook in their
own juices. During this time, add in about 1 teaspoon of salt. The sprouts are ready
when you can easily cut through one with a fork. This should take about
7-10 minutes. Then, the sprouts are ready to serve.
You can use other vegetables instead of sprouts. Warning: Other vegetables
cook faster than sprouts.
Try other spices as well, during the spicing phase. One old standby is garam
masala, a pre-mixed combination of spices available at Indian stores.