Bengali Style Brussels Sprouts

Posted on 15. Nov, 2018 by in Recipes



















Prep time: 5minutes

Cook time: 20 minutes


1 kg Brussels sprouts

1 tablespoon vegetable oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

2 tablespoons butter

3 tablespoons mustard paste

2 tablespoons coconut cream

2 tablespoons red wine vinegar

Salt to taste

Pepper to taste

1/4 cup roughly chopped coriander leaves


Remove the rough exterior leaves and stems of the Brussels sprouts and discard. Cut it into half or quarters depending on the size. Blanch the Brussels sprouts in salted boiling water until just cooked but still firm, about 3-4 minutes, and then allow them to cool. To finish the dish, use a heavy bottomed pan, and heat the oil to medium to medium-high. Add mustard seeds and let splutter and then add cumin and fennel seeds. Add the butter and cook until golden brown with a nutty aroma. Keep stirring and make sure the spices do not burn. Add the whole grain mustard to the pan and toast slightly for a few seconds and then pour in coconut cream. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are heated through. Add the vinegar and salt and pepper as necessary and finish with coriander leaves


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