Heat oil on medium heat in a medium sauté pan. Add mustard and cumin seeds, and cook until the mustard seeds start to pop. Add green chili, ginger, and turmeric. Cook until the ginger starts to brown, then add the Brussel sprouts and red onion, along with the salt. Add a couple tablespoons of water, stir, and cover. Cook for 4-5 minutes, until the Brussel sprouts are soft.
Turn off the heat and add the fresh lemon juice and cilantro to deglaze the skillet. Stir well.
To serve, pile onto a serving dish and garnish with more fresh cilantro.
Black mustard seeds have a pungent and nutty flavor, much more so than the yellow mustard seeds commonly used in the West.If you do not have black mustard seeds, just leave them out of the recipe. I encourage you to invest in this wonderful spice when you are ready.Want to learn more about Indian spices? Click here.