This South Indian–style dish may also be made with shredded cabbage. Dried rice sticks are sold by East Asian grocers. You will notice that a little raw rice is used here as a seasoning. It provides a nutty texture. Serve with a lamb or beef curry or grilled meats.

　　

Ingredients

serves 4

　　6 ounces dried rice sticks

　　8 ounces Brussels sprouts

　　2 tablespoons olive or canola oil

　　1/2 teaspoon any raw white rice

　　1/2 teaspoon whole brown mustard seeds

　　4 dried hot red chilies

　　10–15 fresh curry leaves or 5 fresh basil leaves

　　1 teaspoon salt

　　

Step 1

Soak the rice sticks in a bowl of cold water for 2–3 hours. Take a pair of kitchen scissors and snip the noodles, shortening them so they can be lifted up easily. Drain and leave in the strainer.

　　

Step 2

Trim the sprouts. Cut each in half lengthways and then crossways into 1/4-inch-thick shreds.

　　

Step 3

Pour the oil into a nonstick frying pan and set on medium-high heat. When hot, put in the rice. Five seconds later, add the mustard seeds and chilies. As soon as the mustard seeds start to pop, add the curry leaves and the sprouts. Stir and fry the sprouts for 5 minutes or until they are lightly browned. Add 1/2 cup water and cover. Turn heat to low and cook 1 minute. Add the rice noodles and salt. Stir for 3–4 minutes. Add 1 cup water and bring to a simmer. Cover and cook on very low heat for 5 minutes, stirring frequently.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.