Brussels Sprout and Carrot Mellun

My husband and I love brussels sprouts... but my kids do not care for them.  I decided to disguise them with some carrots in this mellun style curry and it worked.  It was easy for them to eat it since it was already shredded and I jazzed it up with some wonderful spicy flavors.  After they ate a healthy portion with rice and lentil curry,  I finally admitted to them that what they ate so happily was actually brussels sprouts or as they call it "baby cabbage".   So they told me that I can only make this mellun if I want them to eat brussels sprouts again.  That's a deal I can make... for now. :)

Ingredients: 
1 up to 11/2 pounds of washed fresh Brussels sprouts
3-4 carrots peeled
1 medium onion chopped
1/2 cup dessicated unsweetened coconut (available at Indian Grocers)
1/2 tsp of turmeric
1/2 tsp red chili powder (or to taste)
1 inch stick of cinnamon
10-12 curry leaves
1tsp of mustard seed
1tsp of cumin seed
salt (to taste)
Note:
Cut the ends of the Brussels sprouts and then cut them in half. Wash the sprouts well and peel the carrots.  Shred the sprouts and carrots into small pieces.  I recommend using a food processor for this step.




 Directions:

In a large pan heat 1Tbs of olive oil on medium-high heat.  Once heated, add your cumin seeds, mustard seeds, cinnamon and curry leaves. Allow to fry for 30-45 seconds until the seeds splutter in the oil, but do not burn.  Next add your onions, some salt and green chilies then saute for 3-5 minutes. Next add the shredded brussels sprouts and carrots and saute for 3-5 minutes.

Then add your turmeric, dry chilies and more salt and saute for 1-2 minutes. Lower heat and put a lid on pot to allow vegetables to cook through for a few minutes.   Note: If you washed your sprouts before you shredded it, they will have some water still on it so it will cook as well as steam in the pan.  No extra water is needed.  If your sprouts are not cooked enough and sticking to the pan, add a few sprinkles of water (about 1 Tbs) to get it to steam.   Once the sprouts and carrots are cooked to your desired texture, add 1 more Tbs of oil to pan and the coconut.  Fry for 2-3 with all ingredients.  Taste for salt and seasoning.  Serve hot with rice and curry dishes like lentils.  Enjoy.

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