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.

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