2 lbs brussels sprouts, thawed or cooked and cooled
1/4 cup vegetable oil
1 teaspoon salt
1 tablespoon garam masala powder
Directions
Heat the oil in an iron skillet or wok or other heavy-bottom saute pan or Dutch oven until very hot but not smoking.
Add the sprouts and sear them, stirring often, until they are sort of flash-fried. If they dry out and seem ready to burn, add a couple of tablespoons of water.
Add the salt and test a sprout for doneness.
Stir in the curry powder and cook 5 minutes longer.
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