Ingredients
Method
- Wash, clean, and trim the brussels sprouts. Cut them into quarters (See table of content for "How to Cut Brussels Sprouts").
- Heat oil in a large skillet on medium-high. I highly recommend using a steel or cast-iron skillet.
- Add mustard seeds and whole chilies to hot oil. Once mustard seeds start popping, add curry leaves and quartered Brussels sprouts.
- Stir gently to coat brussels sprouts with tempering. Cook brussels sprouts, stirring occasionally until golden brown, 6 to 8 minutes.
- Turn the heat down to low-medium. Add ginger-garlic paste and stir well to cook the ginger garlic. Cook brussels sprouts for additional 3-4 minutes.
- Add red chili powder, cumin-coriander, turmeric, and salt. Toss well to coat the spices on Brussels sprouts. Cook on low while stirring occasionally for 1 minute.
- Turn the heat off. Transfer the brussels sprout to a serving bowl or a plate.
- Optional, squeeze some lemon juice when serving. Serve the brussels sprout immediately for best taste.
Nutrition
Disclaimer
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
