Brussels Sprouts With Mustard Seeds

Let's Cook

1. Step 1.

   Trim the Brussels sprouts if needed and cut any large ones in half. Place them in a large pan, add water to a depth of about 2 cm (¾ inch) and ½ teaspoon of salt. Cover the pan, bring to a boil, then reduce the heat to a simmer. Cook covered for 3–5 minutes, depending on size, until the sprouts are tender when pierced with a sharp knife. Drain the sprouts, transfer them to a bowl, and set aside.

2. Step 2.

   Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. When the oil is hot, add 2 teaspoons of black mustard seeds and let them sizzle until fragrant, about 30 seconds. Add the cooked Brussels sprouts, ½ teaspoon of chilli powder, 1 teaspoon of ground turmeric, and 1 teaspoon of English mustard paste loosened with a little water. Cook, stirring occasionally, until the sprouts are fully warmed through, about 3–4 minutes.

3. Step 3.

   Stir in the remaining 1 teaspoon of salt, 1½ teaspoons of sugar, and a squeeze of lemon juice. Taste and adjust seasoning if needed before serving.