Brussels Sprouts Green Bean Foogath

Method

A simple quick and easy preparation with either freshly grated coconut or re-hydrated desiccated coconut. It is really great to see the dreaded Brussels Sprout taste so good. You can use either fresh or cooked sprouts for this and the beans simply add more colour and a flavour to the whole dish but you can avoid them if you like.

Method

Shred the sprouts after removing the central stub and prepare the beans as required.

Do not mix the two.

Heat the oil in a casserole and when hazy add the mustard seeds first. (Mustard do tend to pop all over the place when cracking so make sure you have a lid handy to prevent them from splattering all over?

After they stop crackling, reduce the heat to medium, add the curry leaves, the cumin and the red chilli pieces.

Sauté for a few seconds and add the sliced onions.

When the onions turn soft add the garlic and sauté for a minute or two, add the turmeric and then the shredded sprouts.

Sauté the sprouts for a minute or two and then add the coconut. Sauté this for four to five minutes on a medium flame, by this time the sprouts will be more than half done, mix in the French beans and check the seasoning. 

Cook only for a further two minutes or so. (If using cooked sprouts sauté only until heated through)

Sprinkle lime juice and add the coriander. Cover the pan, put off the fire and leave covered for a few minutes. (Four to five.)

The beans should be crunchy when cooked but cooks for longer so as not to be so crunchy.


Served best with hot crusty rolls if not eating as part of a meal.

Ingredients

Prep time: 5 mins

Cook time: 10 mins

Serves: 4

  • BRUSSELS SPROUTS250 TO 300 Gms

  • RENCH BEANS250 Gms Cut into one inch pieces. Or Kenyan Beans

  • ONIONS Two medium thinly sliced.

  • CUMIN SEEDS ½ teaspoon

  • MUSTARD SEEDS ¼ Teaspoon

  • WHOLE RED CHILLI Two large dried, cut into ½ inch pieces

  • TURMERIC POWDER ¼ teaspoon

  • CURRY LEAVES Ten.

  • CHOPPED GARLIC One tablespoon or Four to five cloves

  • GRATED COCONUT 1/3rd freshly grated or 250 Gms frozen. If using desiccated coconut select the coarse variety and use approximately 150Gms. Then soak in 150 ml warm water for twenty to forty minutes and use as fresh (almost)

  • Salt to taste

  • LIME JUICEA few drops to taste.

  • FRESH CORIANDER One tablespoon chopped.

  • OIL (SUNFLOWER) Two tablespoons.