Sautéed Brussels Sprout with coconut & spices.

Brussels sprout inspired by the Sri Lankan dish “gowa mallung” is a very quick,easy and tasty side dish that can be enjoyed with rice and curry. It’s cooked with the least amount of heat and cooking time, making it an almost raw dish.

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Ingredients:

• 100G OF BRUSSELS SPROUTS SLICED THINLY INTO SHREDS

• 2 SPRINGS (APROX. 12) CURRY LEAVES THINLY SLICED

• 3 GARLIC CLOVES MINCED

• 2 GREEN CHILLIES CHOPPED

• ¾ TSP OF SALT

• ½ TSP OF CURRY POWDER

• ½ TSP OF PEPPER

• ½ TSP OF TURMERIC

• ½ TSP MUSTARD POWDER

• 1/3 CUP OF GRATED COCONUT

• 1 TBSP OF OIL

• ¼ TSP OF LEMON JUICE

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Directions:

1: Thinly slice the Brussel sprouts into shreds. Add curry leaves, garlic cloves, green chilies, salt, pepper, curry powder, turmeric, mustard powder, and the grated coconut and mix well until well combined.

2: Heat 2 tbsp. of oil in a skillet and add the brussels sprouts mixture. Keep stirring and cook for about 2-3 minutes on low heat.

3: Squeeze a few drops of lemon (approx. ¼ tsp). Mix well and transfer to a serving bowl immediately.

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