This perky dish is an antidote to the excess of Christmas Day feasting. Serve with hot chapatis and a dollop of non-dairy yoghurt
As a new immigrant to this country in 1972, my mother, Nita, never inherited the idea that sprouts were a mandatory, and sometimes unloved, part of Christmas dinner. She just thought of them as tiny, beautiful cabbages, and Gujaratis are famous for currying cabbage. Hence, sprout curry has always been on the Sodha family menu since our lives here began. This is a slight variation on Mum’s recipe – I’ve added all the classic achari pickling spices to make this a perky and enlivening dish, and an antidote to Christmas Day feasting.
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