Brussel Sprouts - 1/2 lb, around 12, wash and remove the hard bottom and outer leaves and cut in quarters lengthwise
Olive Oil - 1 tbsp
Cumin Seeds - 1/4 tsp
Asafoetida / Hing - a pinch
Onion - 1/2, chopped
Ginger - 1 tsp (grated)
Tomato - 1, small, chopped
Roasted coriander Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Sugar - a pinch
Salt
Heat 1/2 tbsp oil in a pan. Saute the brussel sprouts till light brown. Remove and keep aside.
Add the remaining oil to the pan and temper with cumin seeds and hing. Add onion and ginger and cook till the onion becomes soft. Add chopped tomato, salt, sugar and the rest of the spices and cook till oil leaves the sides of the pan.
Add the brussel sprouts and mix well with the masala. Sprinkle a little water, stir in between and cook for around 10 minutes till the sprouts are tender.
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