Ingredients:
- ½ tablespoon vegetable oil
- ¼ teaspoon
- black mustard seeds
- ½ teaspoon cumin seeds
- 1 green chili, minced.
- 2 teaspoons
- fresh ginger root grated.
- ½ teaspoon turmeric powder
- 2 cups Brussel sprouts
- ½ cup red onion, sliced
- ½ teaspoon Himalayan pink salt
- ½ lemon, juiced
- ¼ cup cilantro, chopped
Method:
- Heat oil on medium heat in a medium sauté pan. Add mustard and cumin seeds, and cook until the mustard seeds start to pop. Add green chili, ginger, and turmeric.
- Cook until the ginger starts to brown, then add the Brussel sprouts and red onion, along with the salt. Add a couple tablespoons of water, stir, and cover. Cook for 4-5 minutes, until the Brussel sprouts are soft.
- Turn off the heat and add the fresh lemon juice and cilantro to deglaze the skillet. Stir well.
- To serve, pile onto a serving dish and garnish with fresh cilantro.
