Wash and clean the Brussels Sprouts and cut off the hard bottom and remove the outer leaves then slice them into halves and pulse in a food processor.

Using your hands mix grated coconut with turmeric powder, shallots, cumin seeds, crushed garlic or you can just pulse 1 time everything together coarsely in blender.

Heat oil in a pan and splutter mustard seeds and when it starts to splutter, add curry leaves and saute for a minute.

Add the shredded Brussels sprouts; saute and close and cook for a minute.Add the coconut mixture and mix everything together.

Cover the pan and cook on low heat, stirring occasionally; after 5 minutes remove the lid and stir fry for another couple of minutes. Remove from the fire.(Note : Do not over-cook - this is very important! They should still be crispy firm but tender.)

Serve as side dish with Rice or Chapati/Roti's and Enjoy!