Ayurvedic
Recipes
Sautéed
Shredded Brussels sprouts
You
will need:
- 10-12
Brussels sprouts, each about 1" in diameter
- 1/2"
inch piece ginger, peeled and cut into juliennes
- 1/2
cup walnut pieces, soaked in warm water for 30 minutes
- 1
teaspoon whole fennel seeds
- 1
teaspoon recommended spice mix
- 1-2
tablespoons ghee
- Rock
salt to taste
- 1-2
tablespoons freshly grated coconut (optional)
Trim
Brussels sprouts, remove any coarse outer leaves, and wash thoroughly.
Cut
each into half lengthwise, then cut each half into thin shreds.
Heat
ghee until it is clear.
Add
fennel seeds, ginger and walnut pieces and sauté briefly.
Add
the shredded Brussels sprouts, salt and the spice mixture, mix
well,
and continue sautéing for 6-8 minutes until sprouts are
wilted but still green.
Remove
from heat, garnish with fresh coconut and serve with freshly made
Indian flatbreads or a grain of your choice.
(Serves
2 as a side-dish)
