Rinse, pat dry and remove any yellow leaves over the Brussel sprouts. Remove the core and halve or quarter them.

Heat oil in a pan. Add cumin seeds and garlic.

Fry the garlic for a minute until it begins to smell good. Add onions and saute until lightly golden.

Add tomatoes, turmeric and salt. Saute for a minute. Cook covered until the tomatoes turn mushy.

Add chili powder, garam masala, coriander powder, fennel powder and green chili. Saute until the masala smells good, for about a minute.

Add Brussel sprouts and green peas. Saute on a medium heat for 3 to 4 mins.

Sprinkle 3 to 4 tablespoons water all over the veggies. Cover the pan. Lower the heat completely and let them cook until tender. Keep stirring in between to prevent burning. It should take about 10 minutes.

Open the lid and check if Brussel sprouts are cooked al dente. Taste test and more salt if you want.

Saute on a high flame for another 2 mins. Add coriander leaves and switch off the stove.

Squeeze in the lemon juice. Mix and serve Brussels sprouts curry with rice, roti or just as a side with anything.