Broccoli with Cumin and Black Mustard Seeds

31. March 2008 Vegetables + Salads 0

I don’t like broccoli but these sure were tasty, was one of the comments I received after including this in my first Mother Hen project for some of my co-workers. They were my favorite, too, because they came out bright green and perfectly tender. If you need to eat more greens, this is a good dish to start with.

3 bunches of broccoli, separated and cut into small florets
1/2 tsp cumin
1/2 tsp black mustard seeds
1/2 tsp turmeric
3 cloves of garlic, minced
salt, oil

1. In a large skillet, heat some oil. Add the mustard seeds. When they begin to pop, add the cumin and toast until light brown. Then add and sauté garlic. Add turmeric and mix.
2. Add the broccoli and season with salt. Add 2/3 cup of water and cook covered for about 5 minutes. Uncover and check if florets are tender. They should still be a bit crisp. Remove from heat and transfer to a serving plate using a slotted spoon.

Related post/s:
I served this with sweet potatoes
Part of my Mother Hen project: omakase bento #1