Appetizer, Dinner, Entertaining, Indian, Pomegranate, Salad, Side, Spicy, Thanksgiving, Vegan, VEGETARIAN

Curried Crisp Pan Roasted Brussels Sprouts with Pomegranate and Peanuts- South Indian Style


Curried Crisp Pan roasted Brussels sprouts with pomegranate and peanuts- South Indian Style |foodfashionparty|


The Autumn of 1996, cold and lonely.

I could not step out without the loud chatters of my teeth and my numerous layers of clothing.  I was cooped inside for those three months, and do remember, I live in beautiful California, where the temperatures are pretty perfect.

I remember the beautifully decked malls, and the grocery shops filled with ingredients I hadn’t seen or tried or heard of.  A new world, new friends, a new life.  I never really understood the sitcoms.  I continually complained about Seinfeld being dry humor.

My best friend (my only friend then) and I enjoyed our funny moments together.  Our apartment was ten minutes away from the grocery store, so we would walk to it. Those trips were always quite interesting.  We would go with the intention of getting only one bag and come back walking with two in each hand, weighing a ton.

“Why aren’t there people on the roads?”  “Why is it so silent?”  There were days when I would drift into bouts of nostalgia.  I would miss my parents, miss my friends, and miss the life that I left to come to America.

Our first Thanksgiving.  While everyone was enjoying their turkey with their families and talking about days of celebration, here I was, thinking of the days with my uncles, my amma and my parents.

We went to a Thai place for dinner that first Thanksgiving with some friends.  We came back home to play Pictionary.  Each one of us said a small sentence to give thanks, which was totally a new concept that I loved.

STILL, an unsettled, alienated, and empty feeling always lingered.

Story continues……..(down)

Curried Crisp Pan roasted Brussels sprouts with pomegranate and peanuts- South Indian Style |foodfashionparty|Fall of 2016.

With a thin Nike skin tight sweatshirt and skinny jeans on, I rush out to run errands.  I stop by my favorite florist, pick up a bouquet, and go off to get some vegetables from the farmers market.  I come back and take the kids to their games.  I catch up for a quick coffee with a friend, and then get all glammed up for a party in the evening.

The cold feeling has vanished.

The person at the grocery store recognizes me.  Brussels sprouts are not aliens any more ;).

The friends we’ve made over the years are like family now.  When in need, just a call, and they are there to help.  Of course, it goes both ways.

There’s always something to do, someone to meet, someone to talk to.  I watch everything from the re runs of Friends, Grey’s Anatomy, Game of Thrones….  The whole family watches reruns of the show about nothing (Seinfeld), and I laugh the hardest. The show is genius.

We still meet all our friends, the friends with whom we went to that Thai place on our first Thanksgiving.  We still give our Thanks.  

I’m thankful for what all the years that this country has taught me.  Thankful for all the friends.  Thankful for  the readers.  Thankful for this blog.  Thankful for all the opportunities.  Thankful for all of YOU. Thankful for my boys, who keep me so occupied that I never get bored.  Thankful for my husband.  Thankful for my parents, who were open to sending me to a country so far away.  Thankful for our new addition, my puppy Waffles, who has brightened our lives even more.


Curried Crisp Pan roasted Brussels sprouts with pomegranate and peanuts- South Indian Style |foodfashionparty|Curried Crisp Pan roasted Brussels sprouts with pomegranate and peanuts- South Indian Style |foodfashionparty|Curried Crisp Pan roasted Brussels sprouts with pomegranate and peanuts- South Indian Style |foodfashionparty|

5.0 from 2 reviews
Curried Crispy Pan roasted Brussels sprouts
Prep time
Cook time
Total time
Serves: 4
  • ½ cup channa daal or split chickpeas
  • 1 tbsp vegetable oil
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • 10 curry leaves
  • 5-7 whole red chilies
  • 3 cups brussel sprouts washed, quartered
  • 1 tsp salt
  • ½ tsp curry powder(optional, store bought or quick recipe in the notes) or ½ turmeric powder
  • cilantro to garnish
  • pomegranate
  • 2 tbsp toasted peanuts coarsely powdered
  1. Soak the channa daal in 1 cup of water for an hour. After soaking, wash well and boil with 2-3 cups of water until it is al dente or for about 5-7 minutes. It should flatten when pressed between your fingers but doesn't get mushy. Drain the water and set aside.
  2. Heat a flat bottomed pan on medium heat and add the oil. Let it get hot, add the mustard seeds, cumin seeds, curry leaves and let it splutter. Add the whole red chilli and when it turns slightly dark, add the quartered brussels sprouts. Add the salt, turmeric powder or curry powder and and keep tossing and cook the brussels sprouds for 5-7 minutes. Let it brown and caramalize well. DO NOT OVERCOOK. Once it is cooked, slighly crispy and crunchy and cooked, add the cooked channa daal, toss well.
  3. Take it out and add the pomegranate, crushed peanuts and cilantro and serve with rotis, rice or as a side.
Quick curry powder:
1 tsp cumin powder
1 tsp coriander powder
2 tsp ground turmeric
1/2 tsp mustard seeds powder
1/2 tsp dry ginger powder

Curried Crisp Pan roasted Brussels sprouts with pomegranate and peanuts- South Indian Style |foodfashionparty|Curried Crisp Pan roasted Brussels sprouts with pomegranate and peanuts- South Indian Style |foodfashionparty|

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  • Reply Angie@Angie's Recipes November 17, 2016 at 8:46 am

    Beautiful words and food, Asha. HAPPY THANKSGIVING to you too!

  • Reply Bansi November 17, 2016 at 4:21 pm

    That’s a lovely write up,Asha. I can totally relate to those lonely, new n exciting days. And, now how things are busy and beautiful with kids and friends like family. Happy Thanksgiving to all of you! Hugs…

  • Reply Amisha November 17, 2016 at 5:10 pm

    This is such a touching post Asha! So true of where we come from, and understanding new holidays, new traditions. I forgot it all, how hard it was to adapt, and now we have adapted. Beautifully written, and I love the transition that you have written about. Loved it all. And this creation of yours, is simply beautiful. So fortunate to have made a new friend – YOU, and I hope it can grow over the years 🙂 Much love.

  • Reply Neelamba November 17, 2016 at 6:22 pm

    Beautifullywritten. Happy Thanksgiving

  • Reply Swarna November 17, 2016 at 6:47 pm

    Such lovely and touching post Asha! Your story took me back in time…16 years ago when I first came here! It makes me laugh when I think of how grossed I was at broccoli back then and how I grew to love it! And Seinfeld was my all time favorite and never got tired of watching it! Very well written and made me so emotional! I could relate to every single detail in your story!Every time I felt nostalgic, I remember downloading and watching Indian movies on the big desktop monitor using “dial-up” internet connection and the Nokia black and white bar phones!

    Hugs to you Asha!

    Happy Thanksgiving to you and your lovely family😊

  • Reply Vidya November 17, 2016 at 6:58 pm

    An awesome Thanksgiving babe, Happy Thanksgiving to you guys!!!

  • Reply Shashi at RunninSrilankan November 18, 2016 at 8:04 am

    Awww….what a sweet post, Asha! So glad Fall of 2016 finds you well and happy – I so love your thankful spirit! And, I so love this spicy, flavor-jammed take on Brussels Sprouts! HAPPIEST of Thanksgiving to you and yours, dear.

  • Reply Yasmin November 19, 2016 at 7:31 pm

    This is so pretty for the holidays. The cranberries are the perfect touch!

    xx Yasmin

  • Reply Little Cooking Tips November 20, 2016 at 3:07 am

    Hi Ash! What a wonderful story! Thank you for a beautiful trip down the memory lane. Sometimes if we simply look back we can appreciate more what we do have today. We’re really glad that you’re blessed with such a wonderful family and friends!
    As for the recipe, it’s truly delicious, with all the beautiful flavors of India. We don’t have curry leaves here, but we do have all the rest so we’ll manage:)
    Exceptional post Ash, pinned!
    Sending you lots of love,
    Panos and Mirella

  • Reply Amirah@CamelMirror November 22, 2016 at 9:19 am

    Lovely story, I can relate to the part that watching reruns of famous drama. I am doing that too! Brussels spout becomes my most loved vegetables too 🙂

  • Reply John/Kitchen Riffs November 22, 2016 at 5:45 pm

    Terrific post! And super recipe. Thanks. Hope you have a terrific Thanksgiving!

  • Reply Amy Tong November 25, 2016 at 4:15 pm

    Such a delicious and gorgeous dish! my family love brussel sprouts and can’t wait to try this one. Love that you add POM in it for color and flavor pop! 😉

  • Reply Natasha Minocha November 28, 2016 at 3:23 am

    Such a lovely post Asha! You brought back my memories of cold Moscow and lonely Ann Arbor days and then how it all changed! Love this recipe, would love to make it as soon as I can get my hands on brussel sprouts here. That was one vegetable, I fell in love with immediately! 🙂

  • Reply Rekha Kakkar November 28, 2016 at 6:42 am

    A beautiful transition Asha ! Being from Defence forces background I changed places almost every second year and felt like that and when we started to adapt there was time for next move 🙂 Now finally I am enjoying a settled life after all those years so I can identify with what you are feeling after all these years. XOXO

  • Reply soma sengupta December 12, 2016 at 4:28 pm

    Asha, what a lovely post! I had come looking for that tamarind chicken recipe but hopped on from one post to another! Your such a fab storyteller!

    • Reply Asha Shivakumar December 13, 2016 at 1:09 pm

      You are truly kind. Thank you so much. You made my day. Hope you get to make the tamarind chicken.

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