Broccoli taj mahal
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Mustard seeds |
| ½ | teaspoon | Ground cumin |
| 2 | tablespoons | Vegetable oil |
| 1 | large | Garlic clove; minced |
| ½ | Jalapeno; seeded finely chopped | |
| 2 | teaspoons | Fresh ginger; finely chopped |
| 1 | medium | Onion; coarsely chopped |
| 4 | cups | Small broccoli florets |
| 1 | cup | Coarsely chopped fresh tomatoes |
| ¼ | cup | Vegetable stock |
| Salt and pepper; to taste | ||
Directions
Heat a large skillet or saucepan. Add mustard seed and cumin, stirring until fragrant. Add oil. Stir in garlic, jalapeno, ginger and onion; lower heat and saute mixture slowly, stirring frequently, for 8 to 10 minutes until onion is softened and mixture is golden.
Add broccoli, tomatoes and chicken stock. Cover and cook just until broccoli is tender crisp. Add salt and pepper.
Shepherd writes: "We've added subtle East Indian spicing to garden fresh broccoli for a great mix of flavors." Recipe developed by Renee Shepherd and Fran Raboff. From 1996"Shepherd's Garden Seeds" catalog. Pg. 10. Electronic format by Cathy Harned.