Brussels sprouts with grated coconut subzi

Brussels sprouts is a cool season crop and very popular in Europe and USA. This vegetable was originally grown in Belgium and possibly that is why the name Brussels sprouts! Brussels sprouts resemble miniature cabbages. Unlike cabbage, they grow in bunches of 20 to 40 on the stem of a plant.

Brussels sprouts are low glycemic and nutritious vegetables. They are excellent sources of many vitamins like A, B complex and vitamin K which helps in preventing Alzheimer's disease. Lots of minerals like copper, calcium, potassium, iron, manganese and phosphorous are also available in the sprouts.

Thus, brussels sprouts are incredibly nutritious vegetables and they offer protection from many deficiencies and believed to protect from heart diseases and colon and prostate cancer.

In India, they are not seen in markets, but, in places like Delhi, you can buy them in super markets.
I tried making the subzi using what is available in Delhi, but, as the sprouts are not fresh and they also were not tender, the taste was not at all like the one I made with fresh sprouts in USA. I understand that in big metros, the sprouts are available in the market. So, unless you get really fresh ones in local markets, you do not try this subzi.

 

Ingredients:

•      2 cups brussels sprouts, cut into halves or quarters
•      3 to 4 Tbsp. grated coconut (fresh or dehydrated)
•      1 red chile
•      1 Tsp. chana dal
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      1/2 Tsp. jeera seeds
•      A few curry leaves
•      2 Tsp. oil
•      Salt to taste

Directions:

1.      Wash and cut brussels sprouts into halves or quarters according to taste.
2.      If the outside leaves are very tough, you may discard them. Otherwise, you may cook along with the outside leaves also.
3.      Heat the pan and add oil.
4.      When the oil is hot, add red chile.
5.      After a minute add chana dal, urad dal, mustard seeds and jeera seeds.
6.      When mustard seeds splutter, add curry leaves.
7.      Add brussels sprouts and keep stirring.
8.      Add a few spoons of water, (if necessary), cover and cook for 3 to 4 minutes.
9.      Keep stirring in between.
10.      Add grated coconut and let it cook for a few more minutes.
11.      Keep stirring so that the vegetable is not burnt.
12.      Turn off the heat.
13.      Serve hot. Very tasty dish and can be served with rice or roti.