| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Broccoli, Cauliflower, India, Totry, Vegetable |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Broccoli, broken into small |
|
|
florets |
| 1 |
lb |
Cauliflower, broken into |
|
|
small florets |
| 5 |
T |
Mustard seeds, black and |
|
|
yellow mixed |
| 2 |
t |
Water |
|
|
Green chilies, to taste and |
|
|
chopped |
|
pn |
Turmeric, optional |
| 8 |
T |
Mustard oil*, or vegetable |
|
|
oil |
|
|
Salt, to taste |
|
|
Cilantro, indian or parsley |
|
|
for the west |
|
|
* Indian/Asian specialty |
|
|
shops |
INSTRUCTIONS
Grind the mustard seed, salt, chillies, turmeric, and water to a
paste. Let this stand for at least one hour exposed to air (the
oxidation helps prevent the mustard seed from becoming bitter). Saute
the broccoli and cauliflower in the oil (mustard oil really does
improve the flavor) over high heat until slightly crisp and brown
around the edges. Add the mustard mixture and toss. Reduce the heat
and cook covered until all the liquid is absorbed; about 5 to 10
minutes. Remove from heat and garnish with sprigs of fresh cilantro
(Indian version) or parsley (Western version). Serves 6 to 8. Source:
www.wwrecipes.com MMed by: ecravens@hdo.net Posted to MM-Recipes
Digest by Earl Cravens <ecravens@hdo.net> on Aug 07, 1998
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”