Rinse brussels sprouts with water and pat dry with a kitchen towel.
Using a sharp knife, trim off the bottom of the hard stem of each Brussel sprouts and cut each Brussels sprout in half lengthwise, from tip to trimmed end. You can also cut to one-fourth for larger Brussels sprouts.
Heat a pan or kadai on medium-high heat and add oil to it. Add cumin seeds, mustard seeds, dried red chili peppers, curry leaves and allow them to splutter.
Then add onions, ginger, garlic, and saute for 1-2 minutes.
Add Brussels sprouts, turmeric powder, red chili powder, coriander powder, and salt. Mix everything well.
Cover the pan with a lid, let it cook on the medium flame for 4-5 minutes. Stir in between. Open the lid, and sprinkle some water if needed.
Now cook uncovered for another 5-6 minutes, so the Brussels sprouts brown on the sides. Do not overcook. Once done, squeeze some lime juice and add cilantro leaves. Give it a gentle stir.