For the sauce, heat up the oil in a pan and add the cumin seeds. Once the seeds start to crackle, immediately add the blended tomatoes and rest of the spices.
Let the sauce cook on a medium heat until oil is released, and then add the ready cooked Brussels sprouts and cook for another minute.
In the meantime, prepare the gram flour. Heat up the oil on a medium heat and add the cumin seeds. Once the seeds crackle, follow immediately by adding the gram flour and stir it continuously until it begins to change colour to golden brown and the aroma of the par-roasted flour is released. The par-roasting of the gram flour adds to the flavour of the dish. A thick paste texture rather than crumbs is ideal, and can be obtained by adding 1-2 tbsp extra oil to the suggested amount.
Add a pinch of salt, stir and add the Brussels sprouts to the sauce, stirring continuously to prevent lumps.
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