Steam the sprouts till they are tender. In a bowl, mix together the steamed sprouts, pepper, yoghurt and salt to taste.
Heat oil in a pan and temper with the dry red and mustard seeds. After it stops spluttering, add the asafoetida, red chili powder, urad dal and curry leaves.
Saute for a few seconds and switch off the flame. Pour this tempering over the prepared raita.
Garnish with coriander leaves and serve as a side dish with any form of rice for a sumptuous meal.
