Ingredients
- 1½ pounds Brussels sprouts
- 4 tablespoons ghee
- 1¼ teaspoons Surya Salt or 1¾ teaspoons kosher salt
- 10 to 12 fresh curry leaves
- 1 teaspoon Jodhana Cumin
- 1 teaspoon Bindu Black Mustard
- Pinch of hing
- 1 teaspoon Pragati Turmeric
- 1 to 2 whole Guntur Sannam Chillies
- ½ cup fresh shaved coconut or ⅓ cup frozen grated, thawed
- ½ cup roughly chopped cilantro, leaves and tender stems
- 2 tablespoons lemon juice
Methods
- To prepare the Brussels sprouts, cut a thin slice off the bottom, then cut in half. If you have larger sprouts, cut them into quarters.
- Heat 3 tablespoons ghee in a large skillet over medium-high heat. Add the Brussels sprouts and salt, toss and spread into an even layer. Reduce the heat to medium, and cook, disturbed until the side touching the pan starts to turn deep golden, 5 to 8 minutes. Stir, and continue to cook, stirring once or twice, until about two-thirds of the vegetables have some color on them, another 3 to 5 minutes.
- Push the par-cooked sprouts to one side of the pan. Add the remaining 1 tablespoon ghee in the empty space and once it is melted, add the curry leaves, cumin, black mustard, and hing, and cook, stirring occasionally until the curry leaves turn bright green and the spices are fragrant, 30 seconds to 1 minute. Add the turmeric and whole chillies, and stir to combine, coating the vegetables in the spices. Continue to cook until the turmeric loses its rawness, another 1 to 2 minutes. Add the shaved coconut and ¼ cup water, cover, and cook until the Brussels sprouts are tender, but still retain a slight bite, 7 to 10 minutes. Taste and adjust salt, if needed.
- Off the heat, stir in the cilantro and lemon juice. Transfer to a shallow serving bowl or plate, and serve hot or warm.
