Serves 4 / We've added East Indian spices to garden fresh broccoli for a tastebud-tingling mix of flavors.
Prep Time: 10 minutes
Cooking Time: 15 minutes
1 teaspoon mustard seeds
1/2 teaspoon ground cumin
2 tablespoons vegetable oil
1 large clove garlic, minced
1/2 jalapeño pepper, seeded and finely chopped
2 teaspoons freshly grated gingerroot
1 medium onion, coarsely chopped
4 cups small broccoli florets
1 cup coarsely chopped fresh tomatoes
1/4 cup chicken or vegetable stock or water
Salt and freshly ground black pepper
1. Heat a large skillet or saucepan over medium heat. Add mustard seeds and cumin. Let cook, stirring constantly, until fragrant.
2. Add oil to spices in skillet. Stir in garlic, jalapeño, ginger and onion; lower heat and sauté mixture slowly, stirring frequently, 8 to 10 minutes, until onion softens and mixture turns golden. Add broccoli, tomatoes and stock; cover and cook just until broccoli is tender crisp. Add salt and pepper to taste.
