All three of my children are huge fans of Brussel sprouts, however the only way they ate them (until a couple days ago) was roasted with olive oil, garlic, salt, and pepper. A few days ago, I used the brussel sprouts to make a varai and it turned out delicious. It was so quick to prepare as well, so I will definitely be including it often on our veggie days.
Heat the oil in a pan on medium heat. Add the mustard seeds, cumin seeds, and dried red chilli. Stir often until the mustard seeds start to sputter.
Add the onions and curry leaves and sauté until the onions turn translucent.
Add the brussel sprouts, turmeric, salt, and water. Stir often to prevent burning, until the brussel sprouts are cooked (about 8 minutes).
Once the brussel sprouts are soft, turn off the heat and add the coconut. Stir thoroughly.
Serve warm with rice and other curries.
I had bought leeks for a soup recipe and I didn’t know what to do with the leftover leaves so I substituted the brussel sprouts in this recipe for leeks and it turned out great. Thank you for sharing!