| Servings |
3-4 as a side
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Ingredients
- 500 grams Brussels sprouts
- 1/4 cup shallots, roughly chopped
- 1 sprig curry leaves
- 1 tsp sambar chilli powder
- 1/4 tsp turmeric powder
- 1/4 tsp mustard seeds
- 1/4 tsp split urad dhal
- 2 tbsp grated coconut
- 1 tbsp oil
- Salt, to taste
Ingredients
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Instructions
- Trim the hard bottom core of the Brussels sprouts and remove any scraggly outer leaves if any. Halve the big ones, quarter the smaller ones and add to a bowl with turmeric powder and salt. Pour over boiling water and let sit for 10 minutes. Drain and set aside.
- Heat oil in a pan and add mustard seeds. Once they start to splutter, add split urad dhal and let it colour for 15 seconds.
- Add shallots and curry leaves and sauté until shallots brown, about 3-4 minutes.
- Tip the Brussels sprouts in and season with salt. Cover and cook over a medium flame, occasionally flipping them over until the sprouts are lightly browned on the flat side and cooked through. (You want them to be just cooked with still a bite to them).
- Add chilli powder and salt. Cook for 3-4 minutes longer. Scatter grated coconut over the top and toss through just before serving. Serve hot or at room temperature.
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