Pan Roasted Brussels Sprouts Subzi with Cumin and Mustard Seeds

• Vegan
• Gluten free

• Produce

  • 2 cups Brussels sprouts
  • 1 Cilantro and lemon
  • 1/2 tsp Coriander, Powder
  • 3 cloves Garlic
  • 1 Green chili

• Baking & Spices

  • 1 Cayenne
  • 1/2 tsp Garam masala
  • 1/2 tsp Mustard seeds, black
  • 1/2 tsp Salt
  • 2 tsp Sesame seeds
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 tsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Frozen

  • 6 Curry, fresh or frozen

• Liquids

  • 1/4 cup Water

Found on veganricha.com

Description

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

Directions

• 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.