Carrots, green beans, and cauliflower will also work. To trim a Brussels sprout, cut a small portion from the stem, and pull off the yellow leaves. Nigella seeds, also called black onion seeds, have a nutty, peppery flavor.
1 1/2 pounds small Brussels sprouts, trimmed
1 tablespoon vegetable oil
2 small dried hot red chiles
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/4 teaspoon nigella seeds
1 1/2 cups vertically sliced red onion
1/2 teaspoon ground turmeric
1 teaspoon kosher salt
1/2 teaspoon sugar
2 tablespoons chopped fresh cilantro
1 tablespoon unsweetened grated coconut
2 teaspoons fresh lemon juice
How to Make It
Cut a shallow "X" in stem end of each sprout. Cook sprouts in boiling water 7 minutes or until tender; drain.
Heat the oil in a large skillet over medium heat. Add chiles; cook 1 minute or until browned, shaking the pan frequently. Add seeds; cook, partially covered, 1 minute or until mustard seeds begin to pop, shaking pan frequently. Add onion and turmeric; sauté 5 minutes or until lightly browned. Add sprouts, salt, and sugar; cook 3 minutes or until thoroughly heated. Stir in cilantro, coconut, and juice.