Brussel Sprouts - Two Ways

When I saw them the first time, I really thought they were baby cabbages! They look and taste like cabbages. But they are not cabbage babies even though they relate to the same family. Just like cabbages, brussel sprouts are equally nutritious. So, I thought to give it a try.

The first one is the famous kerala recipe, thoran!

Coarsely chop the brussel sprouts. About two cups chopped.

In a food processor bowl, or using a mortal and pestle, pulse the following.

Fresh coconut, grated – ½ cup

Green chillies – 2

Small red onions/pearl onions – 2

Turmeric powder – ¼ tsp

Ginger – 1 small piece

Heat up a tbsp of oil in a pan and add mustard seeds and curry leaves.

Add chopped brussel sprouts and cook for a few minutes.

Add the coconut mixture, and cook for a few more minutes. Stir occasionally. Cook until done. Serve with rice.

I also tried sautéing it with broccoli and other spices. It turned out good.

For this, I used 1 cup of coarsely chopped brussel sprouts and 1 cup of coarsely chopped broccoli.

Heat a tbsp of oil in a pan and add the following:

Chopped onion – ¼ cup

Crushed red pepper – 1 tsp or to taste

Grated ginger – ½ tsp

Coconut slices – a few, optional

When the onions turn golden brown, add ¼ tsp of turmeric along with the vegetables and salt to taste. On a medium high flame, stir and cook it until done, about 4 to 7 minutes. Serve with rice.

Hmm… maybe they don’t taste like cabbages! The people who think cabbage stinks have cooked them up in three ways!!