Chat-Patay Brussel Sprouts Curry

The faint bitterness of the Brussel Sprouts is nicely rounded off by the sweet sourness of Tamarind. Add the nutty Sesame, and you have near-perfection!

चटपटे ब्रस्सल स्प्रौट्स | Recipe:

For about 10 Brussel Sprouts, you need:

1 tbsp Tamarind paste (or) a small walnut-sized lump of Tamarind
1/4 tsp Turmeric powder
1/2 tsp Chilli powder (or cayenne pepper powder)
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 1/2 tsp Sesame seeds
1 tsp Sugar (or) 1/2 tbsp Jaggery
a pinch of Asafoetida powder (or Hing)
one Star Anise (optional)
Salt to taste

1. Dissolve the Tamarind paste in about 3/4 cup of warm water. If you’re using whole Tamarind, pulp it in the same amount of water, and discard the insoluble bits.

2. Halve the Brussel Sprouts.

3. In a wok/kadhai, heat 1 tbsp. of cooking oil. Keep the flame on medium. Add the Mustard and the Cumin seeds. Once they start to splutter, add the Sesame seeds, the Star Anise and the Asafoetida. Stir for a few seconds, till the Sesame starts to brown.

4. Add the Chilli Powder and the Turmeric Powder. Give it one stir, then drop in the Brussel Sprouts.

5. Sprinkle salt, and let the Brussel Sprouts sear. Toss for a couple of minutes, allowing the fresh green leaves to brown just a little.

6. Now add the Tamarind (dissolved in water), and the Sugar. Let it cook, uncovered.

7. Stir it gently from time to time, until nearly all the water has evaporated. The curry has no gravy as such, but it should still be moist and saucy.

The perfect companion to this curry is hot Khichdi, or just hot plain rice. Personally, I can’t resist spearing each Brussel Sprout with a fork, and popping it whole into my mouth. Every time I chew down, it releases all the spicy tangy goodness trapped inside.

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