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    Home » Main Course » Indian Dry Vegetables - Poriyal

    Brussel Sprouts Subzi

    Published: Nov 18, 2015 · by Nisha

    These cute bite sized sprouts are coated with a spicy and tangy masala. This subzi goes best with any kind of pulao or mild variety rice. For the second day of Marathon, it is an Indian style subzi with brussel sprouts. 

    IMG_3962

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    Mamidikaya Pappu | Mango Dal | Mangai Paruppu

    Brussel Sprouts Subzi

    Tender brussel sprouts in a spicy onion tomato masala.

    Prep Time: 10 Mins | Cook Time: 10 Mins | Total Time: 20 Mins | Serves: 2

    Ingredients

    • 2 Cups quartered brussels (1)
    • 1 tablespoon Oil
    • ¼ teaspoon Jeera | Cumin seeds
    • 1 Medium sized Onion, finely chopped
    • 2 Medium sized tomatoes, finely chopped
    • 1 Garlic, minced
    • 2 green chillies, slit lengthwise
    • ¼ teaspoon Turmeric powder
    • ½ teaspoon Cumin powder
    • 1 teaspoon Dahniya powder
    • ½ teaspoon Red chilli powder (or as needed)
    • 1 teaspoon Garam Masala
    • Salt as needed
    Instructions

    1. Heat oil in a skillet | kadai. Once hot, add the cumin seeds. 
    2. Once it splutters, add the green chillies, garlic and stir. Then add the chopped onions and stir.
    3. Once they turn golden brown, add the chopped tomatoes.
    4. Add little salt and turmeric powder. Keep stirring in intervals and cook until it softens. 
    5. Then add all the spice powders and salt, mix well. 
    6. Add the quartered brussels. Stir gently and mix it well. 
    7. Sprinkle water little at a time and cook. Cook until it is tender and has a firm bite. Do not over cook it. 

    Notes

    1. Chop the brussels in same size. As such these sprouts come in varying sizes. So you can either half them or quarter them, but let it be in equal size. 
    This post is for Blogging Marathon 58 under the theme "Dry veggies". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58 here. 


    View other "Indian Dry Vegetables - Poriyal" recipes

    • Stuffed Okra | Stuffed Vendakkai | Bharwan Bhindi
    • Jeera aloo - Roasted potatoes with cumin seeds and spicy masala
      Aloo Jeera - Roasted Potatoes with Cumin
    • Beans paruppu usili - Cooked green beans combined together with a spicy lentil mixture (toor dal and chillies). This is a traditional tamil recipe and is a dry vegetable side dish.
      Beans Paruppu Usili
    • Seppankizhangu roast - Arbi or colocasia boiled and fried until it is browned and seared on all sides. A spicy roasted cheppankizhangu commonly made in the South Indian Tamil homes.
      Seppankizhangu roast | Arbi fry

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    Reader Interactions

    Comments

    1. Pavani N says

      December 01, 2015 at 2:34 am

      This is an interesting way of cooking brussel sprouts. Will try your version next time I cook brussel sprouts.

      Reply
    2. Sapana Behl says

      November 24, 2015 at 8:36 pm

      Brussel sprouts sabzi looks so delicious and tempting.

      Reply
    3. Priya Suresh says

      November 24, 2015 at 8:37 am

      Interesting subzi with brussel sprouts, i do cook brussel sprouts but rarely also in kootu, not as subzi..Have to give a try soon.

      Reply
    4. Arthi Swaminathan says

      November 19, 2015 at 11:07 pm

      Hi Nisha, tried it out and was very tasty.It was a big hit in potluck.

      Reply
    5. Srividhya Gopalakrishnan says

      November 19, 2015 at 6:45 pm

      Wow love it especially that crust on the top. Very inviting

      Reply
    6. Annu Swamy says

      November 19, 2015 at 4:58 am

      Looks yummy....

      Reply
    7. Suma Gandlur says

      November 19, 2015 at 12:56 am

      The white background makes the dish look colorful and the subzi sounds wonderful.

      Reply

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    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

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