Brussels Sprouts Baaji

These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.

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2 cups Brussels sprouts
2 Tbsp mild flavored oil
1 tsp coriander seeds,coarsely crushed in a mortar and pestle or a spice grinder
1 Tbsp brown or black mustard seeds
3 large dried red chile peppers, cut into strips (remove seeds if you prefer less spiciness)
Salt to taste


Rinse the sprouts in cold water, towel dry, then carefully cut a thin slice off each stem to prevent too many leaves from falling off. Peel away and discard any old, outer leaves. If the stem ends are very tough, common in larger sprouts, you can cut a small “V” vertically into each stem to remove some of it. This will keep the bulk of the good leaves intact. You can also cut them in half vertically from top through the trimmed stem. Heat a medium pot of water to a boil. Place sprouts in a large strainer then submerge them in the boiling water for approximately 8 minutes, or until they can be easily pierced with a fork, but not mushy. Remove from water and rinse under cold water to stop the cooking. Set aside.

In a large skillet, heat the oil and mustard seeds over medium heat until the seeds crackle and sputter, add the coriander seeds, stirring briefly, then add the red chile peppers. Stir fry the mixture until it is fragrant, but before it turns brown. Add the sprouts, continuously but gently stirring until they turn very lightly browned and crisp. Salt to taste, stirring once more. Remove from heat and serve immediately.

Serves 2 generously.