1 up to 11/2 pounds of washed fresh Brussels sprouts
3-4 carrots peeled
1 medium onion chopped
1/2 cup dessicated unsweetened coconut (available at Indian Grocers)
1/2 tsp of turmeric
1/2 tsp red chili powder (or to taste)
1 inch stick of cinnamon
10-12 curry leaves
1tsp of mustard seed
1tsp of cumin seed
salt (to taste)
Cut the ends of the Brussels sprouts and then cut them in half. Wash the sprouts well and peel the carrots. Shred the sprouts and carrots into small pieces. I recommend using a food processor for this step.
heated, add your cumin seeds, mustard seeds, cinnamon and curry leaves. Allow to fry for 30-45 seconds until the seeds splutter in the oil, but do not burn. Next add your onions, some salt and green chilies then saute for 3-5 minutes. Next add the shredded brussels sprouts and carrots and saute for 3-5 minutes.
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