Here is another quick side to add to your bowl. Brussels Sprouts pan roasted with whole cumin and mustard seeds, turmeric and garam masala. If you don’t have whole seeds, use ground spices.

Brussels Sprouts is another one of those veggies where I want to do more with it other than roasting it in the oven. I’ve added it to curries and Dal, caramelized it with maple + spices and more. This version is a simple Brussels Sprouts Subzi (Indian dry veggie side), which is simply spiced but packs a ton of flavor. Serve as a part of your favorite Indian meal bowl with Dals or curries and Rice/ flatbread. 


Sprouts - 1/2kg
Onion - 1
Curry leaves - 1 leaflet
Green chilli-2
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Urad dal - 1tsp
Oil for seasoning
Turmeric powder - 1 pinch
Chilli powder - 2 tsp
Garam masala  -½ tsp
Salt for taste.


Cut the Sprouts into half's. Keep it in warm water for 10 minutes.

Heat oil in a pan. Once oil hot, add mustard seeds, cumin seeds and urad dal.

Once the mustard starts splutter, add curry leaves.

Once curry leaves fried add chopped onion and green chilli.

Once onion gets translucent, add sprouts and stir it. Keep it for 3 minutes.

Add turmeric powder, Chilli powder, Garam masala and salt. Stir it. Keep heat for another 2 minutes.

Add ½ tumbler of water and heat it till the water evaporate.

Now the tasty Brussels sprouts dry is ready.

Try this recipe. Post your comments and suggestions..