5.   Stir in the grated coconut, wine and water then cook for another 2 to 5 minutes or until the sprouts are tender. Add more salt if desired.

4.  After a minute, reduce the heat to medium and stir in the shredded Brussels sprouts. Add salt and pepper. Stirring often, let the sprouts cook for about 4 minutes or until the leaves begin to brown.

3. In a large skillet, heat the oil over medium-high heat then add the mustard seeds.  When the mustard seeds start to pop, add the dal, garlic, curry leaves, green chile, and turmeric.  

2. Separate the slices into individual leaves. Rinse in cold water and set aside to dry.

STEPS:

1. Remove the outer leaves of the Brussels sprouts then cut off the bottom ends. Cut the sprouts in half lengthwise then slice them into thin strips from tip to end. Add the sprouts as they are sliced to a large bowl filled with water and the lemon juice. Toss well to mix. 

INGREDIENTS:

1 lb Brussels sprouts
1 Tbs lemon juice
1 1/2 Tbs oil
1 Tbs mustard seeds
1 Tbs urad dal
2 cloves garlic, minced
1 sprig curry leaves
1 green chile, minced
1/2 tsp turmeric
1 tsp salt
1/2 tsp black pepper
1/4 cup dry white wine
2 Tbs water
​1 cup coconut, grated​

Brussels Sprouts with Coconut [Indian fusion Recipe]

IMy Brussels Sprouts with Coconut recipe is based on a style of cooking in Kerala called thoran. It is a side dish made of finely chopped vegetables and gently seasoned while it is cooked. The most common thorans that I have eaten are made with finely chopped green beans or cabbage. Virtually any vegetable can be the main ingredient. I chose to use Brussels sprouts in this recipes simply because my kids and I like them.