Brussels Sprouts cooked with grated coconut (thoran)

We do not have any Indian grocery stores nearby and so no access to the 'Indian vegetables' if i may call them that. The fact that we get green chillies at the local grocery store itself is a big blessing, which if you are a bit late in the day, they run out of those as well. Once in a while, at the Asda which is a lil further away, we get Ivy gourd which we both love but do not get enough of. I got totally sick of eating the usual beans, cabbage and carrot as a side to our meals, and I had no clue what to make with the artichoke and parsnips and bok choy on a regular basis. That's when Ro once made these Brussels Sprouts stir fry, which were a welcome change and has made its way to our table top quite a number of times in different form. Although they are very similar to a cabbage, I somehow find it incredibly easy to handle...much better than a cabbage, the chopping up, etc etc. The point to be noted is that, we have now learned to use the veggies that are readily available here to whip up dishes that suit our palette.

We have tried quite a few variations of cooking Brussels Sprouts...grilled it, baked it and stir fried it....but i think this prep made in our very own mallu way tops the charts. I served it with rice and methi dal when we had friends over on Sunday.

Brussels Sprouts- 250 gms, washed and roughly chopped

Grated coconut- 2 tbsp

Turmeric powder- 1/4 tsp

Cumin seeds- 1/4 tsp

Green chillies- 2, slit

Mustard seeds- 1/2 tsp

Curry leaves- a sprig

Oil- 1 tsp

Salt- as required

Crush the coconut, green chillies, turmeric powder and cumin seeds to a coarse mix. I did it with a pestle and mortar.

Heat oil in a hard bottomed vessel and splutter mustard seeds. Add curry leaves and the coconut mix and saute for a few second...till it becomes nice and aromatic..but careful not to burn the coconut.

Add the chopped sprouts and stir well, making sure the coconut mix is well-blended.

Sprinkle salt. Close with a lid and cook on medium heat till well cooked.

Open the lid at intervals and give it a stir to make sure it doesn't stick to the bottom.

If its is too dry, then add very little water (1 tsp or so) and stir well.

Serve with rice, roti or anything for that matter :)

I am sending this to Health Nut Challenge 5: Crucial Cruciferous hosted by Yasmeen, where one of the cruciferous veggies' is Brussels Sprouts.