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–+ servings

pan-roasted brussel sprouts

Crispy outer leaves, and softer, but still crunchy centres, spiced with turmeric, cumin and mustard seeds, this is a great way to prepare Brussel sprouts. Known as choti bund gobhi sabzi, these are not sprouts as you know them.
a serving dish, filled with pan-roasted brussel sprouts
prepare: 10 minutes
cook: 20 minutes
total time: 30 minutes
difficulty: simple
yield: 4 servings
calories: 70 kcal
diet: gluten free, vegan, vegetarian
cuisine: hyderabadi, Indian

equipment

  • small frypan
  • wide pan with lid

ingredients

for serving

instructions

  • Place the coriander seeds in a small pan on medium heat. Toast the seeds until they become aromatic, then remove the pan from the heat. Allow to cool, then grind to a fine powder.
  • Heat the oil in a large pan over medium heat. When hot, add cumin and mustard seeds and cook until they change colour and start to pop.
  • Add curry leaves, garlic and chilli. Cook for one minute, or until the raw garlic smell has gone.
  • Add the brussel sprouts and toss well. Cook, tossing gently, for five minutes until the edges become golden brown.
  • Add sesame seeds, mix well and cook for a minute.
  • Add the ground coriander seeds, garam masala, turmeric, chilli powder and salt, mix well and cook for two minutes.
  • Add the water, cover and cook for eight minutes to steam the sprouts.

to serve

  • Taste and adjust salt. Sprinkle with coriander leaves and serve immediately with the lemon wedges

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nutrition

Serving: 75 g | Calories: 70 kcal | Carbohydrates: 12 g | Protein: 3 g | Fat: 2 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 355 mg | Potassium: 348 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 915 IU | Vitamin C: 140.7 mg | Calcium: 65 mg | Iron: 1.7 mg