Brussels Sprouts with Coconut and Ginger

People are clearly divided when it comes to this tiny cabbage lookalike. Either they hate it or love it. This cutie has won less hearts not because it lacks beauty but has a strong uncompromising odor. Before you draw to a conclusion and jump onto the bandwagon, let's do the reality check. Yes, Brussels sprouts emit a strong sulfurous smell; only if its overcooked. Why blame this humble (ahem!) veggie.
Although this is a winter veggie, I found this fresh in the market and since its cold this weekend, thought I would prepare it as I usually make it, with coconut and ginger.
In Andhra another "smelly" vegetable, cabbage is cooked this way. The peppery taste of ginger and delicate essence of coconut balances the robust flavor of these little cabbages.

To make this Iguru (dry curry), you need:

10 - 12 Brussels Sprouts
1/2 medium onion, chopped (optional)
1 green chili, chopped (optional)
1 -2 tbsp cooking oil
salt to taste

For popu (tadka or seasoning)

1 tsp each chana dal, urad dal, black mustard seeds (rai), jeera
1 sprig curry leaves
1 tsp turmeric powder

To be ground into paste:

1 inch ginger
1/2 cup grated fresh coconut
1/2 tsp jeera (cumin seeds)
1-2 green chilies

Note: Using water to make the paste will spoil the taste and brings out notorious odor of Brussels Sprouts. If can not grind without water, chop finely and add to the curry 2 minutes before finishing.

Method:

• Halve Brussels Sprouts and chop (not too finely)
• In a sautepan, heat cooking oil, add tadka items one by one in the order given.
• Once the mustard stops spluttering, add onion and chopped green chili. Saute until the onion becomes translucent.
• Add chopped Brussels Sprouts, salt. Stir well.
• Saute until the the Sprouts are almost done.
• Add the ground paste. Stir well, cover and cook for 1 minute on very low setting of stove. (if the sprouts are soft to bite and little crunchy, they are done). Care should be taken not to overcook.
• Serve with rice or rotis

This dish can be made as Upvaas dish by eliminating onion.

My Contribution to JFI-WBB: Green Leafy Vegetables