Brussels Sprouts with Toasted Spices

Ingredients

• 1.5 pounds brussels sprouts trimmed
• 0.5 teaspoon cumin seeds 
• 0.5 teaspoon fennel seeds 
• 2 tablespoons cilantro leaves fresh chopped
• 0.5 teaspoon ground turmeric 
• 1 teaspoon kosher salt 
• 2 teaspoons juice of lemon fresh
• 0.5 teaspoon mustard seeds 
• 2 small chiles dried red hot
• 1.5 cups onion red vertically sliced
• 0.3 teaspoon nigella seeds 
• 0.5 teaspoon sugar 
• 1 tablespoon coconut or unsweetened grated
• 1 tablespoon vegetable oil 

Equipment

• frying pan

Directions

1. Cut a shallow "X" in stem end of each sprout. Cook sprouts in boiling water 7 minutes or until tender; drain.
2. Heat the oil in a large skillet over medium heat.
3. Add chiles; cook 1 minute or until browned, shaking the pan frequently.
4. Add seeds; cook, partially covered, 1 minute or until mustard seeds begin to pop, shaking pan frequently.
5. Add onion and turmeric; saut 5 minutes or until lightly browned.
6. Add sprouts, salt, and sugar; cook 3 minutes or until thoroughly heated. Stir in cilantro, coconut, and juice.