3 cups of quartered brussel sprouts
1 zucchini sliced
3 tablespoon oil
1/2 teaspoon cumin seeds
2 green chili or to taste
1 tablespoon chopped ginger
a few parsley leaves
2 tablespoon unsalted roasted peanuts
2 tablespoon dry coconut rinsed and drained
1/2 teaspoon salt or to taste
1 tablespoon fresh squeezed lemon juice
1/4 cup of water or as needed
Remove and discard the outer peel of the brussel sprouts. Quarter the brussel sprouts. Remove and discard the ends of the zucchini Dice the zucchini and keep the vegetables aside.
To a pan on medium heat add oil and cumin seeds. When the cumin seeds turn dark add chopped green chili and ginger, saute for a few seconds, add parsley leaves saute, add peanuts and coconut, saute for few seconds add brussel sprouts and zucchini add a little water cover and cook until the vegetables are cooked. Takes about 8 to 12 minutes.
After the vegetables are cooked add salt to taste mix thoroughly add lemon juice mix and serve.
Serve as a side dish
