Brussel Sprouts Rice

We Indians have long been a seafaring community. We have long gone to unknown lands and called it our home. Our forefathers went to lands as far as Guyana, Caribbeans,South Africa, Mauritius, Belize, Fiji, Malaysia ages ago when they were quite sure that once they left there was no coming back. Back in those days when there was not as much as a telephone much less 'unlimited calling to India and 60 other countries- try Vonage today'!

How did they feel when they landed on lands that were so alien to what they had seen their entire life? Were they forced to leave their home country because the far off lands promised them a life that their home land could not afford? Was life back home so miserable that they readily boarded a ship to cross an ocean they had never seen? Was it the spirit of adventure, the innate human curiosity to see and experience things that were new? What ever it was, we were absolutely unapologetic about it. We went everywhere, where ever we went, we took a part of homeland and made a new land our new home. So people in Trinidad still eat what their ancestors remembered for their meals back home albeit with new ingredients and substitutions for ingredients that were hard to find. That is why curry is so pervasive all across the populations descending from the south Asian stock. (I meam the broader sense of curry, the subzi,bhaji, saaru,kari, all together)

As I think of all these people, I think of myself an expat too. I also think of people who came to the States about thirty-forty years ago, who ended having and raising kids here. The first time they set their foot in this country of skyscrapers, underwater tunnels, cable bridges and other engineering marvels! of 24 hr electricity, metaled roads, cars...coming from a country that had a handful of airports let alone metaled roads or 24 hr electricity or TV! When I set foot here for the first time, it was just another place. I was used to almost 24 hrs electricity, back up power, broadband internet, car and a pot holed but still metaled road. There were a few cultural surprises but I was not surprised that buildings could indeed be so high. All I could marvel was the time they were constructed. Just around the time when my great grand father as a police officer rode a horse all night long across tiger infested jungles to attend a status meeting with his British bosses!
As I try to incorporate more seasonal produce in my menus, the more I Indianize, just like our forefathers elsewhere did, to please our palate. So here goes a sort of Vangibhath styled Brussel Sprouts rice. Please do not go in search of Brussel sprouts if it is hard to find. Just substitute any leafy member of the cabbage family.

We will need,
Rice 2 cups cooked and cooled
Brussel sprouts 2 lbs washed cleaned
Peanut oil 1/4 cup
Mustard seeds 1/4 tsp
Jeera 1/2 tsp
Curry leaves 15-20
Green chillies 2-3 (Adjust according to taste)
Hing a dash
Chilli powder 2 tsp (adjust according to taste)
Dhania powder 2 tsp
Jeera powder 2 tsp
Turmeric 1/4 tsp
Garam Masala 1/4 tsp
 Salt to taste
Lemon juice to taste

Method:
  • Spice the brussel sprouts length wise and chop the halved into thin strips (julienne). Set it aside.
  • Heat oil in a wok. Once hot, throw in the mustard, Jeera and Hing. 
  • Once the spices stop spluttering, thrown in the curry leaves and the slit green chillies. Once they stop sizzling, throw in the powdered spices. Saute the spices for a few seconds till aromatic and throw in the brussel sprouts.
  • Saute the sprouts till tender crisp. Keep moving the vegetable, we need it nice and tender not steamed and mushy.
  • Adjust salt and remove from heat. 
  • Stir in the cooled rice, adjust lemon juice and serve warm with yogurt on the side.

11 comments:

Torviewtoronto said...

deliciously done rice looks wonderful

Chitz said...

That's an awesome way to incorporate that veggie into Indian cuisine :)

Nagashree said...

Rice chennagide, I love cabbage and related bhaths :). Change and adaption is key to survival and we human beings do a pretty good job of it.

Pavani N said...

Lovely post and a delicious way to eat brussel sprouts.. Rice looks yummy!!

Sushma Madhuchandra said...

Though I see loads of Brussel sprouts around me, I never dared to buy them. How do they taste? Do they take time in cooking?

Kannada Cuisine said...

@Sushma,
They taste much like cabbage but much tender. It hardly takes any time to cook at all if it is shredded. If you are using it whole than it will take a few minutes. In fact the cooking time is the key. A little over cooking means the stuff is mushy and I do not like it mushy at all.

radha said...

I think I had Brussels sprouts that were not made well. A slight mental block that needs to go ! Your rice looks delicious.

Shobha Kamath said...

Liked the idea of this unique combo!
Looks good too!

R Sudhir Kumar said...

I would rather say they were taken as slaves.

kebhari said...

Beautiful photography and tasty food!

Vanamala Hebbar said...

Nice and interesting one