2 tsp oil divided
1/2 tsp cumin seeds
1 lb brussels sprouts
1/2 cup (80 g) chopped onion
2 cloves of garlic
1/2 green chili
1/2 tsp turmeric
1/2 tsp garam masala or use spices and blends like curry powder, jamaican curry powder, ethiopian berbere for variation
1/3 tsp cayenne
1/2 tsp salt divided
1 (182 g) large tomato diced
1/2 cup (118.29 ml) or more water
cilantro pepper flakes, lemon juice for garnish
Remove outer leaves and tough stems from the brussels sprouts.
Slice into half if large.
Heat 1 tsp oil in a large skillet over medium high heat. When hot, add cumin seeds and mix for a few seconds. Add the Brussels sprouts and cook for 4-5 minutes or until brown on some sides. Stir, Then cover and steam for a minute. Remove carefully from skillet.
Add 1 tsp oil and heat over medium heat. Add onion, garlic, chili and a good pinch of salt. Cook until translucent.
Add the spices and 1/4 tsp salt and mix in. Add the tomatoes and 1/4 cup water and cook until tender. Mash the larger tomato pieces.
Add the brussels, 1/8 tsp salt, and 1/4 cup more water. Mix well, cover and cook to steam for 4 to 5 mins. Taste and adjust salt and flavor. Add more sal or garam masala as needed. Steam for a bit longer if the brussels are not cooked to preference.
Take off heat. Garnish with cilantro, pepper flakes, lime and serve. Serve with a curry of choice such as chickpea coconut curry.
Store: Refrigerate for upto 3 days.
For saucier: Double the sauce ingredients except cayenne.
For creamier sauce: Fold in 1/4 cup cashew cream in the sauce and simmer.