Sauteed brussel sprouts w/ coconut

1 1/2 lbs small brussel sprouts
3 T ghee (I usualy cut WAY back on any amount of oil this cookbook suggests)
1 1/2 t black mustard seeds
2 t split urad dal
8 curry leaves (I've made it w/o them, and it's fine)
1/4 t cayenne or paprika
1/2 t garam masala
1/8 t ground nutmeg
1 t salt
1/3 c shredded unsweetened coconut

Cut stems off brussel sprouts. Remove tough, outer leaves. Cut a small cross in the base of each and soak in salted water for 15 min.
Drop sprouts into large pot of salted boiling water and cook, uncovered, for 5 min. Drain well.
Heat ghee in large frying pan over moderately high heat. When it is hot but not smoking, drop in black mustard seeds and urad dal and fry until the seeds pop and turn gray and the dal turns reddish-brown. Add curry leaves, sprouts, cayenne or paprika, garam masala and nutmeg. Saute for 3-4 min, then cover and reduce heat to low. Cook for 4-5 min longer if sprouts are young, up to 10 min if they are old. When they are just tender, add salt and coconut. Toss and serve.
You can fold in a spoonful of yogurt of sour cream if you want.