Sautéed Brussels Sprouts with Coconut
CHAUNK GOBHI FOOGATH
-Recipe from Yamuna mataji
Adapted from a recipe cooked by the residents of Udupi, in the South
India’s Kanada district, this dish may be prepared with either ghee or
coconut oil. In the fried seasoning, split urad dal is browned with
spice seeds. Shop for baby Brussels sprouts, bright green and compact.
If the sprouts are large, remove the tough outer leaves. If you want a
creamy dish, fold in a spoonful of plain yogurt or sour cream just
before serving.
Preparation time (after assembling): 30 minutes
Cooking time: 15-20 minutes
Serves: 4
1 ½ pounds (685 g) small Brussels sprouts
3 table spoons (45 ml) ghee or coconut oil
1 ½ teaspoon s (7 ml) black mustard seeds
2 teaspoons (10 ml) split urad dal, if available
8 curry leaves, preferably fresh
¼ teaspoon (1 ml) cayenne pepper or paprika
½ teaspoon (2 ml) garam masala
1/8 teaspoon (0.5 ml) freshly ground nutmeg
1 teaspoon (5 ml) salt
1/3 cup (35 g) shredded fresh coconut
1.
Cut off the stem of the Brussels sprouts, along with any wilted,
yellow or loose outer leaves. If the sprouts are large, remove the
tough, outer leaves and use only the compact center. Cut a small cross
in the base of each and soak in salted water for 15 minutes.
2.
Drop the sprouts into a large pot of salted boiling water and
cook, uncovered, for 5 minutes. Drain well. (These two steps can be
done ahead of time)
3. Heat the ghee or oil in a
large frying pan over moderately high heat. When it is hot but not
smoking, drop in the black mustard seeds and split urad dal and fry
until the mustard seeds pop and turn gray and the urad dal turns
reddish –brown. Add the curry leaves, Brussels sprouts, cayenne or
paprika, garam masala and nutmeg. Sauté fro 3-4 minutes, then cover and
reduce the heat to low. Cook for 4-5 minutes longer if the sprouts are
young, up to 10 minutes if they are old. When they are just tender, add
the salt and coconut and gently toss.