Brussels Sprouts Bombay
By Melissa's Corporate Chefs


1 tablespoon Canola Oil 
1/2 teaspoon Mustard Seeds 
1/2 teaspoon Hing (an Indian Spice) 
1 Jalapeno Chile stem removed and quartered 
1 cubic inch Organic Ginger 
4 cups Brussels Sprouts ends cut off and bad leaves removed 
1 teaspoon Salt 


Heat the oil in a large pot over high heat for one minute. 

Add the mustard seeds to start loudly popping. 

This is called making a chaunk. 

Now add the jalapeno quarters and the ginger. 

Sauté quickly (30 seconds) to bring the flavor of the spices into the oil. 

Add the Brussels Sprouts.

Cook on high heat and let the vegetables cook in their own juices. Add the salt. 

The sprouts are ready when you can easily cut through one with a fork. (7-10 minutes)