Brussels Sprout Sabji

Here is my recipe for Brussels sprout sabji. It's quick and easy to make and can be served as an accompaniment to any curry of your choice. The cuisine in India is predominantly vegetarian and the number of vegetable dishes on offer is endless. Sabji, also known as 'sabzi' and 'bhaji' to some, is a type of Indian stir fry consisting of one or more vegetables slowly fried with spices. They are dry-fried dishes, meaning they don't have a sauce or gravy, and are typically served alongside a main meal to add variation. In my opinion, they are absolutely delicious, no matter what vegetable or combination of vegetables is used.

Cooked Brussels sprout sabji in the frying pan.
Brussels Sprout Sabji

Ingredients:

  • 2 teaspoons coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon chilli powder
  • 1/2 teaspoon turmeric
  • 3 tablespoons oil
  • 1/2 teaspoon kalonji seeds
  • 1-inch piece fresh ginger, peeled and finely chopped
  • 250g onion, cut into 1cm dice
  • 500g Brussels sprouts, washed and halved
  • 1–2 fresh finger chillies (red or green), finely chopped
  • 1/2 teaspoon coarse sea salt or salt to taste
  • 1 teaspoon amchoor powder (dried mango powder)

Method:

  1. Place the coriander seeds and fennel seeds into an electric coffee grinder and grind until fine. Add the chilli powder and turmeric and pulse a few more times until everything is well mixed. Set aside.

  2. Heat the oil in a wok or frying pan over medium heat and add the kalonji seeds. Allow the seeds to sizzle for a few seconds until they give off a fragrant aroma.

  3. Add the ginger, mix well and fry for about 30 seconds or until it becomes fragrant.

  4. Add the onion, Brussels sprouts and coarse sea salt. Mix well and fry for about 15 minutes, stirring often to prevent sticking.

  5. Reduce the heat to medium-low and add the ground spices and fresh finger chillies. Mix well and continue to fry for about 10 minutes, stirring often to prevent sticking, until the Brussels sprouts are al dente.

  6. Add the amchoor powder and mix well. Fry for a further 2 minutes.


Notes:

  • For added flavour, you can also stir in a heaped teaspoon of lime pickle at the end of the cooking process.

  • The recipe calls for 1 teaspoon of amchoor powder to be added at step 6. Amchoor is a souring agent made from dried unripe green mangoes. If you can't get hold of this ingredient then you can use 2–3 teaspoons of freshly squeezed lime juice instead.

  • Asparagus spears also make for a nice addition in this dish. If you choose to use them they should be added at the same time as the ground spices.

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