First Attempt at Indian Brussels Sprouts – Not Quite There

I have had some great brussels sprouts curries in India, but unfortunately my first attempt to make such a dish in the U.S. was a bit of a mess.  The brussels sprouts were a bit too tough and undercooked, and the seasonings didn't fully come together with the vegetables.  

That being said, I think I have a decent base from which to improve on.  I probably just need to figure out how best to cook the brussels sprouts down, and may need a longer, lower-heat cooking period which will help the spices incorporate as well.  As I continue to refine the recipe, please find the first-attempt steps below.

(Portioned for a work week lunch with paneer)

Indian Brussels Sprouts Stir-Fry

Ingredients:

• 2 – 3 cups of halved, small brussels sprouts
• 1 tsp cumin
• 1 tsp urad dal
• 1 tsp mustard seeds
• pinch of hing
• 1/4 cup chopped onion
• 1 tsp ginger
• 1/2 jalapeno, sliced 
• 1/2 tsp turmeric
• 2 tbsp vegetable oil 
• 1/2 cup water

Directions:

• Heat oil on medium heat in a skillet, when hot, add spices.
• When mustard seeds start to pop, add onion, ginger and jalapeno.  Cook until onions are translucent.

• Add brussels sprouts and turmeric to the pan, and increase heat.  Add 1/4 cup of water and cook until water evaporates, periodically stirring.  Continue to stir, adding water as necessary to ingredients do not stick to the pan.  
• Cook until the brussels sprouts are to your liking, and add salt to taste before serving.  Covering the sprouts while cooking may also help them reach your preferred consistency.