I love brussels sprouts. Not the boiled, bitter version so many Americans—or American children, anyway—have been taught to despise. Let me clarify: I love my mom’s brussels sprouts—mini cabbage heads steamed with garlic, mustard seed, haldi, chili powder, hing, and a pinch of salt. She throws the halved sprouts in a pot and lets them bathe luxuriously in sizzling oil, mustard seeds, and diced garlic. The spices, which lend health benefits as well as flavor, she sprinkles on top with a stir. The sprouts steam until their insides soften. We call this brussels sprouts sabji.