Have separate holding dishes set up for the following before starting to cook.
Dish#1: mustard seeds and cumin seeds
Dish#2: turmeric, coriander seed and paprika
Dish#3: ginger, onion, and salt

• Peel outer layer off each brussel sprout and trim base. Wash, drain, then split each one lengthwise into 4 equal sections. Set aside in a holding bowl.
  
• Put canola oil in large saucepan. Place over medium high heat. Add mustard seeds and cumin seeds. Cook until seeds begin to pop, about 2 to 3 minutes.
  
• Add turmeric, coriander seed, and paprika to pan and stir for another 15 seconds before reducing heat to medium.
  
• Add ginger, onion, salt and continue to cook stirring occasionally for another 4 to 5 minutes.
  
• Add brussel sprouts sprinkled with 2 to 3 tbsp of water to moisten. Reduce heat to low.
  
• Continue cooking for 8 to 10 minutes. Stir occasionally. Brussel sprouts should be tender crunchy when served.