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    Home » Indian

    Published: Jan 28, 2022 · Modified: Nov 15, 2023 by Smruti · This post may contain affiliate links · Leave a Comment

    Brussels Sprouts Stir Fry Sabzi

    Jump to Recipe Jump to Video Print Recipe

    An easy to make recipe; Brussels Sprouts Stir Fry is made with Indian spices. It is a super yummy side with roti or rice. 

    It easily doubles up as a warm salad for a meal or for the Holidays!

    Brussel Sprouts Stir Fry in bowl with a spoon beside it on a gray background with roti, salad and cilantro on the side.

    Stir fries are a big part of Indian cooking. We stir fry so many vegetables, proteins and sometimes even salad!

    These stir fries often have interesting ingredients like gram flour, ground peanuts, coconut etc. These bring out the flavor of the veggies SO well! 

    Earlier on I was not a big fan of these stir fries, because I ate it too often at home and events.

    After moving to the US I almost never saw these stir fries. And that is when I started craving them and started making them at home.

    Cabbage stir fry, okra stir fry, Ivy gourd and potato stir fry, Mooli besan and the ever so popular pepper stir fry.

    Certain not so conventional combinations did come up like Asparagus as well as Brussels Sprouts. They are easy to make with Indian spices and taste so good.

    There are so many recipes on making shaved Brussels. They have a lot of delicious add-ins making them great salads and stir fries. I decided to make an Indian inspired stir-fry using them. This one is a great side for rotis or rice! 

    Jump to:
    • What are Brussels Sprouts
    • Why this recipe works
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Serving
    • Recipe FAQs
    • More Indian Sabzi Recipes
    • Stir-Fried Brussels Sprouts

    What are Brussels Sprouts

    A popular vegetable that looks like small cabbages, Brussels sprouts are delicious and pretty easy to cook.

    A seasonal green available on the stalk or as individual small rounds, this vegetable is great for stir fries, appetizers or even main dishes. Learn more about these amazing sprouts on wikipedia here. 

    It needs only a few minutes to cook and overcooking them gives them an unpleasant gray color and onion garlic kind of odor. 

    They are super popular as baked or air fried appetizers and I have used them to make a delicious Indian inspired stir-fry.

    The flavors of Brussels is as is and it combines with Indian spices and roasted gram flour for some extra texture. 

    This stir fry is great with rotis, parathas or steamed rice. It is also a great salad. Salty, a hint of spice and sweetness and has all the good for you ingredients. I would totally dig right in with a fork! 

    Why this recipe works

    • It is super easy to make.
    • It is nutritious and super delicious.
    • This recipe makes a great side for rotis and rice.
    • The recipe comes together in under 30 minutes.
    • It works well as a salad too.  
    • We can easily make this ahead as part of meal prep.
    • This one tastes great when heated or at room temperature.
    • It is perfect for lunchbox as well.
    • The recipe is naturally Vegan.
    • It is also gluten-free.
    • This works so well even if you do not like Brussels Sprouts.

    This dish is a combination of Gujarati classic sambharia and shaved Brussels sprouts salad and the combination works so well.

    Ingredients and Substitutions

    Ingredients for Brussel Sprouts Stir Fry; brussels, spices, roasted chana dal and oil in small bowls on a grey surface.
    • Brussels Sprouts: We need these for the recipe. Use big ones or small, the choice is yours. The Brussels are easy to shave using a food processor (my favorite way) or using a madoline. It can also be cut into thin strips using a sharp knife. Using any method, you need a heap of almost evenly sliced brussels.
    • Roasted Chana Dal: An essential ingredient to bind the brussels is dalia or roasted chana dal. Available at Indian stores and on Amazon, roasted chana dal is an easy way to make the recipe. However, replace with chickpea flour if need be. The flour needs to be dry roasted on medium heat before using. 
    • Spices: This stir fry needs only a handful of spices. The whole spice used here is cumin. Adding some sesame seeds or mustard seeds is an option too. I also added curry leaves and a dried red chili for taste and flavor. Add or skip based on availability.
    • Seasoning: The common spices of Indian cooking are used in the recipe. Salt, sugar, turmeric powder, red chili powder, garam masala and dhania jeera powder work well. Red Chili powder can be substituted with green chili. Dhania jeera powder can be skipped. Turmeric powder and garam masala are good to have in the recipe for flavor and color. 
    • Oil: Any oil that you use in everyday cooking can be used here. I have used a blend of olive oil for the recipe. 

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- Before starting, wash and pat dry the brussels sprouts. Shave them using a food processor with a thicker blade. Also, process dalia to a fine flour. 

    2- Then add oil in a pan and heat it.

    Collage steps to make Brussels Sprouts Stir fry; shave the sprouts and heat oil in a pan.

    3- Once the oil heats up, add cumin seeds, curry leaves and dried red chili. Wait for the cumin seeds to pop.

    4- Then add the shaved brussels and toss them to coat in oil. 

    Collage steps to make Brussels Sprouts Stir fry; adding tempering ingredients and brussels sprouts.

    5- Add the spices and seasoning and mix well.

    6- Let the Brussels sprouts cook for 8-10 minutes. 

    Collage steps to make Brussels Sprouts Stir fry; adding spices and cooking everything well in a pan.

    7- Once the sprouts soften, add powdered dalia (roasted chana dal), mix well and cook for 2-3 minutes.

    8- Then add lime juice and cilantro and mix well.

    Collage steps to make Brussels Sprouts Stir fry; adding dalia and cooking it well in the large pan.

    9- Turn down the flame and keep covered for a couple of minutes.

    10- Serve with roti and rice. Or transfer to an airtight container to enjoy later.

    Collage steps to make Brussels Sprouts Stir fry; adding cilantro and lemon juice and serving with roti and rice.

    Expert Tips and Notes

    • The recipe calls for dalia or roasted chana dal. In case you cannot find that, lightly roast besan (chickpea flour) and use it after it cools down. The cooking time will increase by a couple of minutes.
    • Brussels sprouts come in various sizes. I used the small ones but the bigger ones work equally well after they are shaved. Store bought shaved Brussels helps save a lot of time while making this recipe.
    • The same recipe works well with some sliced onions added to the sabzi as well. Onions and Brussels do go well together. And some soaked moong dal works well as well.
    • This recipe is great to make with ghee as well. When we sauté shaved Brussels Sprouts in some ghee, it does have a distinct earthy flavor. However, then the recipe is no longer Vegan.
    • However, if using super tiny Brussels sprouts, the recipe can be made with halved Brussels sprouts too. 
    • Moreover, the same recipe works for chopped asparagus and diced peppers too. It is equally delicious with okra. 

    Serving

    Serve freshly prepared Brussels Sprouts with Dal, Roti and steamed rice. Add in a delicious raita or salad to complete the meal.

    Further, the same salad can also be served as a bowl with some chopped avocado, cooked quinoa, steamed vegetables, and tortilla chips. It makes a fulfilling and delicious meal for sure.

    Moreover, the prepared sabzi can be stored to enjoy later as well. Simply cool completely, transfer to an airtight container and refrigerate. Remember to heat through before serving. It stays well for 3-4 days.

    Brussel Sprouts Stir Fry in bowl topped with cilantro with some chopped onions placed beside it.

    Recipe FAQs

    What can I add with Brussels Sprouts to make an Indian stir-fry?

    Indian style Brussels Sprouts stir fry can be made with roasted dalia flour, oil and Indian spices. Plus some chopped onions are great to add too.

    What can I serve Brussels Sprouts stir fry with?

    Brussels sprouts stir fry is great to enjoy with roti, steamed rice and some salad or raita.

    Can I make Brussels Sprouts ahead of time?

    Yes for sure. It is great to make it ahead of time and refrigerate till ready to serve.

    Is Brussels Sprouts Vegan and Gluten-free?

    Yes the recipe is both; naturally Vegan and Gluten-free.

    Brussel Sprouts Stir Fry with roti in a plate with chopped onions in a small bowl on the side.

    More Indian Sabzi Recipes

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      Litchi Kofta
    • Tuver na Thotha ane Dhokli
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    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    Stir-Fried Brussels Sprouts

    Smruti
    An easy to make recipe; Brussels Sprouts Stir Fry is made with Indian spices. It is a super yummy side with roti or rice. 
    It easily doubles up as a warm salad for a meal or for the Holidays!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Gujarati, Indian
    Servings 4
    Calories 164 kcal

    Ingredients
      

    • 250 grams Brussels Sprouts
    • ⅓ cup Dalia (roasted chana dal)
    • 3-4 Curry Leaves
    • ½ teaspoon Cumin Seeds
    • 1 Dried Red Chili
    • ¼ teaspoon Turmeric Powder
    • ½ teaspoon Dhania Jeera Powder
    • ½ teaspoon Red Chili Powder
    • ½ teaspoon Garam Masala
    • 3 tablespoon Oil
    • ¾ teaspoon Salt
    • ¼ teaspoon Sugar
    • ¼ teaspoon Lime Juice
    • 2-3 stalks Cilantro to top

    Instructions
     

    • Before starting, wash and pat dry the brussels sprouts. Shave them using a food processor with a thicker blade. Also, process dalia to a fine flour.
      250 grams Brussels Sprouts, ⅓ cup Dalia (roasted chana dal)
    • Add oil in a pan and heat it.
      3 tablespoon Oil
    • Once the oil heats up, add the tempering ingredients. Wait for the cumin seeds to pop.
      3-4 Curry Leaves, ½ teaspoon Cumin Seeds, 1 Dried Red Chili
    • Then add the shaved brussels and toss them to coat in oil.
    • Add the spices and seasoning. Mix well.
      ¼ teaspoon Turmeric Powder, ½ teaspoon Dhania Jeera Powder, ½ teaspoon Red Chili Powder, ½ teaspoon Garam Masala, ¾ teaspoon Salt, ¼ teaspoon Sugar
    • Let the Brussels sprouts cook for 8-10 minutes.
    • Once the sprouts soften, add powdered dalia (roasted chana dal), mix well and cook for 2-3 minutes.
    • Add lime juice and cilantro. Mix well.
      ¼ teaspoon Lime Juice, 2-3 stalks Cilantro to top
    • Turn down the flame and keep covered for a couple of minutes.
    • Serve with roti and rice. Or transfer to an airtight container to enjoy later.

    Video

    Notes

    •  
    • The recipe calls for dalia or roasted chana dal. In case you cannot find that, lightly roast besan (chickpea flour) and use it after it cools down. The cooking time will increase by a couple of minutes.
    • Brussels sprouts come in various sizes. I used the small ones but the bigger ones work equally well after they are shaved. Store bought shaved Brussels helps save a lot of time while making this recipe.
    • The same recipe works well with some sliced onions added to the sabzi as well. Onions and Brussels do go well together. And some soaked moong dal works well as well.
    • This recipe is great to make with ghee as well. When we sauté shaved Brussels Sprouts in some ghee, it does have a distinct earthy flavor. However, then the recipe is no longer Vegan.
    • If using super tiny Brussels sprouts, the recipe can be made with halved Brussels sprouts too. 
    • The same recipe works for chopped asparagus and diced peppers too. It is equally delicious with okra. 
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 164kcalCarbohydrates: 12gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 464mgPotassium: 348mgFiber: 4gSugar: 3gVitamin A: 625IUVitamin C: 68mgCalcium: 40mgIron: 2mg
    Tried this recipe?Let us know how it was!

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