Add salt to 6-8 cups of water, bring it to a boil and add the brussel sprouts and cook for about 5-6 min. Drain in a colander, rince with cold water and set aside.
In a saute pan on medium high heat, add oil and black mustard seeds. Then add cumin seeds and onion. Cook the onion till golden brown for about 5-6 min.
Add ginger and galic next. While stirring the onion mixture, add turmeric, curry leave, dried red chilies, salt and pepper. Mix well to combine. Then add the brussel sprouts. Stir once and let it set for 2-3 min to caramalize the sprouts.
Once the brussel sprouts are golden brown in color add lemon juice. Stir to combine the mixture. Reduce the heat, cover and cook for another 5-6 min. Garnish with cilantro leaves and serve.