Stir fried Brussel Sprouts - South Indian style

In South India, a simple vegetable stir fry is present at every meal. Being married to a South Indian, I learned the basic formula for a traditional stir fry [called poriyal]  from my mom-in-law who is a super cook.

A very basic stir fry consists of small pieces or shredded vegetables, depending on the type of vegetable sauteed with mustard seeds, urad dal, asafoetida and curry leaves. And in the state of Tamilnadu, it is garnished with freshly grated coconut. I have done away with the curry leaves since it is not available near where I live, but it does add to the flavor. The coconut adds richness to a very simple dish, which I have also skipped for today. You could try both versions - they are equally good.

Traditionally this dish is made with cabbage since brussel sprouts are not a common vegetable in India, but since they are part of the same family I decided to substitute brussel sprouts for cabbage. The brussel sprouts get caramelized as they cook and every mouthful has a little crunch from the browned urad dal.

Stir fried Brussel Sprouts South Indian style

1 lb brussel sprouts, thinly sliced (I used the food processor)
1 tablespoon canola oil
1 teaspoon brown mustard seeds
2 teaspoon urad dal
1 teaspoon kosher salt
1 whole dry red chili, broken into 2 pieces (releases the heat - discard the seeds if you wish)
1/8 teaspoon asafoetida (hing)
8 to 10 fresh curry leaves (optional)
1/2 cup freshly grated coconut (optional)

1. Heat a large non-stick heavy bottomed skillet with canola oil over medium high heat. Add the urad dal, mustard seeds, dry red chili and asafoetida. When the mustard seeds start to crackle, add the curry leaves (if using) and the sliced brussel sprouts and mix well. Add the salt and mix once more. Cook uncovered for about 8 minutes over medium high heat stirring occasionally. Once the brussel sprouts caramelize, cover and cook for about 5 more minutes till they are soft but not mushy. If you like your vegetables crunchy, adjust the cooking time accordingly. 
2. Garnish with the freshly grated coconut if using and serve with steamed rice and a gravy. 

Serves 2 to 3 as part of a meal.