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 Comment Add yours

  1. nakshatra says:

    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!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s