Author Notes: On snow bound days I go stir crazy – pun intended. I want something warm and comforting, and usually I’ll think of a stew or soup. But I eat with my eyes and I wanted the look of a salad but not it’s coldness. So this was the result. A quick stir fry of shredded brussel sprouts and chopped kale, cooked “thoren” style. A “thoren” is a South Indian style of vegetable stir fry (cabbage and green beans are the commonly used ones), with a simple tempering of mustard seeds and curry leaves, and addition of shredded fresh coconut for that slight sweet flavor. You can omit the coconut, if it’s not handy, like I did last night (though it’s integral to the dish) and still be completely satisfied with the result. I also left out the curry leaves for this particular combination because I thought that the flavors would be jarring. But you should try it when you use vegetables like cabbage or green beans. Shades of green! —Aditi Goswami
Serves: 4
Ingredients
-
4
cups chopped kale
-
4
cups chopped brussel sprouts (food processor or mandoline)
-
3
tablespoons oil – coconut, vegetable, grapeseed etc.(not olive)
-
1
teaspoon mustard seeds
-
1/4
teaspoon turmeric
-
1/4
teaspoon cayenne
-
3/4
cup shredded fresh coconut (frozen section of South Asian store)
-
Salt to taste
Directions
- In a wok or a fry pan, heat the oil to very hot. Add the the mustard seeds and let it sizzle for 5 seconds (stand back as they could splutter).
- Add the turmeric to the hot oil and immediately add the chopped kale and brussel sprouts. Saute for a few minutes.
- Add the salt and shredded coconut. Saute a few more minutes. I like the greens to be more on the crunchy side. Cook to desired doneness. Serve warm as a side or with grains.
/a69959f4-953f-4a08-a4a8-f9824fca409f--IMG_5478.JPG "Kale Brussel Sprouts Stir-fry with Mustard Seeds & Coconut (South Indian Thoren) 2")
