Broccoli in Five Spices

 This is one of the most fragrant Broccoli recipes I have come across. The recipe is from Monisha Bharadwaj’s India’s Vegetarian Cooking.

She have used five whole spice seeds :Cumin, fenugreek, kalonji (Nigella seeds) fennel and mustard

The broccoli florets absorb all the flavors and tastes amazing. I prefer to ignore the nutty stems as it’s too lazy to absorb any flavor

Broccoli in Five Spices

Adapted from: Monisha Bharadwaj’s India’s Vegetarian Cooking.

Ingredients

1tspn each of the five spices

Cumin

Fenugreek

Nigella seeds

Fenel

Mustard

1 large broccoli

1 tspn Oil

1-2 Green Chilies

Salt to taste 

Directions

Pound the spices lightly. Heat Oil in a pan

Once oil is hot enough, add the spices and toss well until it sizzles and the nice aroma of spices fills your kitchen

Add chilies and give it a stir

Add the broccoli and salt to taste and cover and cook until tender but not too mushy.