Pan Roasted Brussels Sprouts Subzi with Cumin and Mustard Seeds

Ingredients

• 1 tsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp black mustard seeds
• 6 to 8 fresh or frozen curry leaves, optional
• 3 cloves of garlic finely chopped
• 1 green chili finely chopped
• 2 cups Brussels sprouts, tough stems removed and halved or quartered
• 2 tsp or more sesame seeds
• 1/2 tsp coriander powder
• 1/2 tsp garam masala, optional
• 1/4 tsp turmeric
• cayenne to taste
• 1/2 tsp salt or to taste
• 1/4 cup water
• cilantro and lemon for garnish

Steps

1. Heat the oil in a large skillet over medium heat. Add cumin and mustard seeds once hot, and cook until their color changes or they begin to pop.
2. Carefully put in the curry leaves, garlic and chili and cook for a minute.
3. Toss in the Brussels sprouts and cook for 4 to 5 minutes, until some edges are golden brown. Stir once or twice during cooking.
4. Mix in the sesame seeds and cook for a minute.
5. Mix in the ground spices and salt, then cook for a minute.
6. Steam the sprouts by adding 1/4 cup or more water, then keeping the pan covered while they cook for 7 to 9 minutes.
7. Taste and adjust the salt and heat, then add a dash of lemon and cilantro. Serve with your favorite Indian meal or a Buddha Bowl.