Brussels Sprouts Coconut Stir fry is a quick, easy and delicious dish that is great to serve with rice or roti.
BM# 74: Week 2/ Day 1
Theme: Quick and Delicious Stir Fries
Dish: Brussels Sprouts Coconut Stir fry
My theme for this week’s blogging marathon is ‘Quick and delicious Stir fries’. Most of us usually think of Chinese food when we hear the word stir fry, but there are many Indian vegetable side dishes that can be classified as stir fries too.
Stir fries are usually cooked on medium-high to high flame. The vegetable or protein that is being stir fried is tossed in with just a little bit of oil and then cooked until crisp tender. This is a quick and easy method of cooking that retains the texture and color of the vegetables — making them taste fresh and delicious. For the first stir fry, I made a simple South Indian stir fry or a thoran with Brussels sprouts. Brussels sprouts come from the same cruciferous (or Brassica) family of cabbage and resemble them both in appearance (shrunk down version, of course) and taste. So I made a version of this cabbage thoran with the sprouts.Like any other stir fry this dish needs about 15 minutes of actual cooking time. But the most time consuming part of the dish is prepping and chopping the Brussels sprouts. If you get that part done, the dish will be done in no time. Add some boiled chickpeas or black-eyed peas to make the dish protein-rich and substantial. It can be served with both rice or roti or eat as a cooked salad.
Brussels Sprouts Coconut Stir fry
- 4~6 cups Brussel Sprouts, thinly sliced
- 2~3 Green Chilies, finely chopped
- 6~8 curry leaves
- ½ cup Grated fresh or dry coconut
- 2 tsp coconut oil
- 1 tsp chana dal
- 1 tsp urad dal
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1~2 Dry Red chilies
- 1 tsp Ginger, grated
- To taste salt
- In a large skillet, heat the coconut oil on medium heat. Add the chana dal, urad dal, mustard, cumin seeds, dry red chilies, curry leaves. Once the seeds start to splutter, stir in the grated ginger and cook for 30 seconds.
- Next add the sliced Brussel sprouts, green chilies, mix well and cook covered till the sprouts are tender, about 10~12 minutes.
- Season with salt and stir in the grated coconut. Cook for 2 more minutes. Serve with rice or roti.