Sautéed Brussels sprouts with coconut (Chaunk gobhi foogath) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 198) by Yamuna Devi

  • Brussels sprouts
  • coconut
  • Show all ingredients...

  • EYB Comments

    See recipe for a variation. Can substitute coconut oil for ghee, and paprika for ground cayenne pepper.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sweet potato yogurt salad with dates and almonds (Shakarkand raita)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a variation. Can substitute coconut oil for ghee, and paprika for ground cayenne pepper.

  • jenburkholder on November 04, 2020

    Very pleasant. We used frozen coconut, but other than that made according to the recipe. A perfectly nice side dish to an Indian meal when the only veg in the house is decidedly non-Indian :)

  • eve_kloepper on December 20, 2011

    I was looking for a different way to prepare brussel sprouts and this is a wonderful recipe. Didn't have the Urad Dahl (listed as an optional ingredient) and used dried unsweetened coconut instead of fresh. Results were still super.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.