Brussel Sprouts Curry 

Ingredients

• ▢1 lb Brussels sprouts rinsed, pat dried
• ▢3 tablespoons Oil
• ▢½ teaspoon Mustard seeds
• ▢½ teaspoon Cumin seeds
• ▢½ inch Ginger
• ▢1 Green chili Crush ginger and chili together
• ▢7-8 Curry leaves
• ▢½ teaspoon Turmeric powder
• ▢¼ teaspoon Hing (Asafoetida)
• ▢1 teaspoon Red chili powder
• ▢1 teaspoon Coriander powder
• ▢½ teaspoon Cumin powder
• ▢Salt to taste
• ▢½ teaspoon Sugar
• ▢1 teaspoon Lime juice or lemon juice

Instructions 

Step 1: Cut the stem (hard bottom part) and discard the one layer of outer leaves. Cut it into quarters. If some are too small then cut them into half only.

Step 2: Heat the oil in a pan on medium heat. Once hot add mustard seeds and they’ll splutter.

Step 3: Add cumin seeds and let them sizzle a bit.

Step 4: Add crushed ginger, chili and curry leaves. Saute for 30-40 seconds or until the raw smell of ginger goes away.

Step 5: Add turmeric powder and hing. Stir that into the oil.

Step 6: Add brussels sprouts and stir immediately.

Step 7: Add red chili powder, coriander powder, cumin powder and salt. Mix everything together.

Step 8: Close the pan with a lid and cook on medium-low heat. Do stir every 5 minutes to make sure that it is not sticking to the bottom of the pan. During the cooking process, water droplets are collected on the inside surface of the lid, let the water drip into the pan itself.

Step 9: NOTE: Do not overcook the brussels sprouts otherwise they won’t taste good. They should be just tender and almost dry kind of stir-fry with a few brown or almost burnt (but not burnt) spots.

Step 10: Add sugar and lime juice. Mix and brussels sprouts curry is ready to serve.