Brussels Sprout and Carrot Stir Fry

The ratio between the carrots and brussels sprout can be changed according to your taste/preference.


  • 1 ½ cups shredded/chopped Brussels Sprout
  • 1 medium carrot shredded
  • 2 – 4 tablespoons water
  • 1 teaspoon chili powder
  • Salt to taste
  • 1 tablespoon oil
  • 1 cup chopped red onion
  • Few curry leaves
  • ¼ teaspoon mustard seed
  • Couple of dried red chilies broken into 2 – 3 pieces


  • Add Brussels sprout to a saucepan and add salt, chili powder, water and cover and cook on medium flame until ¾ done.  If needed sprinkle a little water at time to prevent burning.
  • Now add shredded carrot and cook for another 1 minute
  • Set aside
  • In another skillet add oil and add mustard seeds.
  • One mustard seed start splattering add onion and sauté until golden
  • Add curry leaves and red chili and sauté for another minute
  • Add cooked Brussels sprout carrot mixture to the onion and mix well
  • Serve warm with rice

One thought on “Brussels Sprout and Carrot Stir Fry

  1. hello!
    you impress me with your energy and creativity..thanks for keeping up with your wonderful blog..i am so happy to have discovered it!!

    This looks yummy i will try it soon I love the combination of cayenne and brussel sprouts!

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