Brussels sprout poriyal
- Side
- 4
- 30 minutes
Rohit Ghai's vegan poriyal recipe is from southern India, but features Brussels sprouts for a delicious wintry flavour. Perfect served with rice or a roti or as part of a larger spread of Indian dishes.
This recipe is taken from Tarkari: Vegetarian and Vegan Indian Dishes with Heart and Soul by Rohit Ghai (Kyle Books, £25). Photography by Maja Smend.
Rohit says: 'This is a very simple, quick and healthy dish. Poriyal is a simple stir-fry from southern Indian cuisine, which is mostly prepared to accompany rice, along with sambhar. But it also goes well with chapatis or roti. A poriyal can be made with any vegetables, for example carrots, beans, asparagus, broccoli, cabbage or even peas. Here I am using Brussels sprouts, my favourite version.'
Ingredients
Metric
Imperial
Brussels sprout poriyal
- 250g of Brussels sprouts, trimmed and halved
- 1 tbsp of rapeseed oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 dried red chilli
- 1 pinch of asafoetida
- 1 sprig of curry leaf
- 100g of onion, sliced
- 1 tbsp of fresh ginger, peeled and chopped
- 1 tbsp of green chillies, chopped
- 1/2 tsp ground turmeric
- 1/2 tsp red chilli powder
- 1 tbsp of coriander leaves, chopped
- 3 tbsp of freshly grated coconut
- salt to taste
To serve
Method
Blanch the Brussels sprouts for a few minutes in boiling water with a little salt. Remove from the water and put them into a colander under cold running water for a few more minutes. Set aside to cool
- 250g of Brussels sprouts, trimmed and halved
Heat the oil in a pan over a medium heat and add the mustard seeds, urad dal and dried red chilli. When the dal turns golden, add the asafoetida and curry leaves and fry until the leaves turn crisp
- 1 tbsp of rapeseed oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 dried red chilli
- 1 pinch of asafoetida
- 1 sprig of curry leaf
Add the sliced onions and cook until they start to turn golden brown. Add the ginger, green chilli, ground turmeric and red chilli powder and mix well
- 100g of onion, sliced
- 1 tbsp of fresh ginger, peeled and chopped
- 1 tbsp of green chillies, chopped
- 1/2 tsp ground turmeric
- 1/2 tsp red chilli powder
Add the blanched Brussels sprouts along with a pinch of salt and sauté for 2 minutes. Cover and cook for another 2-3 minutes over a low heat. This helps to release the moisture. If needed, you can sprinkle with 1-2 tablespoons of water. Cover and cook until the sprouts are soft and tender
Add the chopped coriander and grated coconut, mix well and sauté for a further minute. Turn off the heat and serve the poriyal with rice
- 1 tbsp of coriander leaves, chopped
- 3 tbsp of freshly grated coconut
- cooked rice
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