Brussels Sprouts Flash Curried Food

BRUSSELS SPROUTS, FLASH CURRIED

Steps:

• Heat the oil in an iron skillet or wok or other heavy-bottom saute pan or Dutch oven until very hot but not smoking.
• Add the sprouts and sear them, stirring often, until they are sort of flash-fried. If they dry out and seem ready to burn, add a couple of tablespoons of water.
• Add the salt and test a sprout for doneness.
• Stir in the curry powder and cook 5 minutes longer.

CURRIED BRUSSELS SPROUTS

Steps:

• Saute onions in oil until transparent.
• Add brussels sprouts and cook on medium heat until starting to brown, but aren't charred.
• Add salt and the all-purpose curry powder.
• Add water, cover, and steam until water is absorbed and the sprouts are brown, soft, and creamy.
• Heat 1/4 teaspoon oil in a small pan.
• When hot, add the mustard seeds.
• When they start to pop or turn grey, add the urad dal. Cook until dal is light brown. (You can omit the urad dal if you don't have any handy.).
• Pour "sputtered" ingredients into the sprouts.
• Add squeezed lemon juice and stir and serve.