PAN ROASTED BRUSSELS SPROUTS SUBZI WITH CUMIN AND MUSTARD SEEDS

[nverland]

PAN ROASTED BRUSSELS SPROUTS SUBZI WITH CUMIN AND MUSTARD SEEDS
PREP TIME 10 mins COOK TIME 20 mins TOTAL TIME 30 mins Serves: 2

INGREDIENTS
1 tsp oil
½ tsp cumin seeds
½ 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 to 3 cups Brussels sprouts, tough stems removed and halved or quartered
2 tsp or more sesame seeds
½ tsp coriander powder
½ tsp garam masala (optional)
¼ tsp turmeric
Cayenne to taste
½ tsp salt or to taste
¼ cup water
Cilantro and lemon for garnish

INSTRUCTIONS
Heat oil in a large skillet over medium heat. When hot, add cumin and mustard seeds and cook until they change color or start to pop.
Add curry leaves, garlic and chili carefully. Cook for a minute.
Add Brussels sprouts and toss well. Cook for 4 to 5 minutes until some edges get golden brown. Stir once or twice in between.
Add sesame seeds, mix in and cook for a minute.
Add ground spices, salt and mix in and cook for a minute.
Add ¼ cup or more water. Cover and cook for 7 to 9 minutes. This will steam the sprouts.
Taste and adjust salt and heat. Add a dash of lemon and cilantro and serve with your favorite Indian meal or Buddha Bowl.

NOTES
For variation: add shredded fresh or dried coconut with sesame seeds