Broccoli isn’t typical Indian fare, but it works well with the mix of spices. Cook this dish quickly, with a light touch—you want the broccoli to keep it’s bright green color and crisp texture, while taking on a bit of caramelized goodness from browning in the pan. If you don’t have mushrooms, you can leave them out, or substitute another quick-cooking vegetable such as bell peppers or carrots.
- 2 tablespoons olive oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon turmeric
- 2 cloves garlic, minced
- 2 teaspoons minced ginger root
- 6 ounces mushrooms, cut into bite-sized pieces (about 2 cups)
- 10 ounces baby broccoli (one small bunch), cut into one inch pieces, or ordinary broccoli cut into thin, one inch long pieces
- 2 teaspoons ground coriander
- 1/2 teaspoon ground cumin
- Salt to taste
- Warm oil in a large wok or skillet. When the oil is hot add mustard and cumin seeds and cook until fragrant and the mustard seeds begin to pop. Add turmeric, garlic and ginger and cook for 15 seconds.
- Add mushrooms and broccoli to the pan and stir to coat with oil and spices. Cook for a minute or so until mushrooms begin to take on some brown color. Sprinkle vegetables with ground coriander and cumin and about one-half teaspoon salt. Stir well and add a splash of water or two to the pan to moisten the vegetables and prevent burning. Spread the vegetables out in a single layer, if possible, across the bottom of the pan to allow for some browning. Cook for about 3-4 minutes until mushrooms look cooked and broccoli is crisp but tender and still bright green. Taste and add more salt as needed.