October 18, 2020
Brassicas like cauliflower and brussels sprouts are essential to our diet to get natural doses of disease fighting vitamins, minerals and phtyochemicals. These are some of the most nutritionally dense vegetables and adding spices like ajwain, amchur or ginger can offset the bloating and stomach pain that can often accompany their delicious flavors.
Serves 3 to 4
1 pound brussels sprouts
3 to 4 tablespoons olive oil
1 teaspoon black mustard seeds
1/2 cup onions, minced (white or yellow)
1 tablespoon ginger puree
1 teaspoon chili powder
1 teaspoon ajwain
1 teaspoon sea salt
1 teaspoon amchur (dried mango powder)
2 to 3 tablespoons chopped mint
Trim the brussels sprouts and cut each one into four pieces.
In a large frying pan, heat the olive oil and pop the mustard seeds. They will pop and sizzle and immediately add the minced onions. Cook the onions on medium heat for 4 to 5 minutes until they have sweated and are translucent.
Next add the brussels sprouts and ginger puree and return the heat to high. Toss the brussels sprouts with the onions and cook until they have a touch of color, 3 to 4 minutes. Turn the heat low and cover the frying pan and simmer them for 5 to 7 minutes. If they appear to burn or get stuck to the pan, add 2 to 3 tablespoons of water.
As soon as the brussels sprouts are tender yet still bright green, toss in the chili powder, ajwain, salt, amchur, and mint and turn the heat off.
This dish can be served warm, room temperature, or cold. To turn it into a salad, add lettuce leaves and other fixings.
To turn this into a curry, add tomatoes, coconut milk, or yogurt.
December 02, 2022