Makes four servings | Hands-on preparation time 15 minutes | Total preparation time 20 minutes
- 1 lb. Brussels sprouts, stem tips cut off and outer leaves removed
- 2 tbs. ghee (or butter)
- 1 tsp. black mustard seeds
- 5 fresh curry leaves or 2 dried bay leaves
- 1/2 cup coarsely grated fresh coconut
- 1 tsp. garam masala
- 1/8 tsp. nutmeg
- 1/4 tsp. cayenne pepper, or to taste
- Salt to taste
- 1 lime, quartered
- Heat 2 quarts of salted water and bring to a vigorous simmer. Add the Brussels sprouts and blanch for two minutes, then drain and cool by rinsing under cold water.
- Cut each sprout in half and set aside.
- Next, heat 1 tablespoon of ghee in a large skillet. When the ghee is hot but not smoking, add the black mustard seeds; cover the skillet with a lid when the seeds begin to pop. When nearly all the seeds are popped, remove the lid and add the curry or bay leaves and coconut. Stir, and allow to toast until golden, about one minute.
- Remove the coconut and seasonings from the pan with a spoon and set aside.
- Add the remaining 1 tablespoon of ghee and the halved sprouts to the pan and turn heat to medium-high. Sprinkle sprouts with the garam masala, nutmeg, and cayenne. Stir-fry until golden.
- Return the coconut and seasonings to the pan and mix well. Add salt according to taste.
- Serve with a lime quarter.