• 500grams Brussels sprouts
  • 1/4cup shallots, roughly chopped
  • 1 sprig curry leaves
  • 1tsp sambar chilli powder
  • 1/4 tsp turmeric powder
  • 1/4tsp mustard seeds
  • 1/4tsp split urad dhal
  • 2tbsp grated coconut
  • 1tbsp oil
  • Salt, to taste
  1. 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.
  2. 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.
  3. Add shallots and curry leaves and sauté until shallots brown, about 3-4 minutes.
  4. 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).
  5. 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.