Remove 2-3 of the top leaves on your brussel sprouts, then very carefully trim a tiny bit of the stem, wash and cut in half. Set aside.
Heat oil in your pan over low-medium heat, then add in your mustard seeds.
Once the mustard seeds start to pop, add in your cumin seeds and curry leaves. Cook for a few seconds or until cumin seeds become fragrant.
Mix in your garlic, then add your pureed tinned tomatoes, ground turmeric, chilli powder, ground coriander, ground cumin and salt. Cook for 2-3 minutes.
Increase the heat to medium-high, then mix in your brussel sprouts. Cook for 4-5 minutes.
Add in your water, sugar and tomato puree, cover the pan with a lid and cook for 7-8 minutes. Stirring halfway.
Add in your pinch of cinnamon and clove. Cook for 2-3 minutes.
Garnish with some freshly chopped coriander.