Brussels Sprouts Poryial (South Indian Brussels Sprouts with Coconut)

When it comes to Indian side dishes, I don't often think of Brussels sprouts as they are not native to India and I don't think prominently used there. Yet it is such a versatile vegetable that, when cooked properly, is a pleasant addition to any meal and even simple seasoning such as a bit of butter, salt and pepper and perhaps a splash or two of lemon juice is usually really a fine side with a variety of meals. Brussels sprouts can be steamed, boiled, roasted, sautéed, baked or grilled. They key to perfectly cooked Brussels is to remove the rough outer leaves and trim the stem. To avoid mushy, smelly sprouts, take care to cook just until fork tender or crispy on the outer edges depending on the cooking method you use. You'll want to...

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