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Ingredients
- 1 lb Broccoli, broken into small florets
- 1 lb Cauliflower, broken into small florets
- 5 Tbsp. Mustard seeds, black and yellow mixed
- 2 tsp Water
- Â Â Green chilies, to taste, and minced
- Â Â pn Turmeric, optional
- 8 Tbsp. Mustard oil*, or possibly vegetable oil
- Â Â Salt, to taste
- Â Â Cilantro, indian or possibly parsley for the west
- Â Â Indian/Asian specialty shops
Directions
- 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/fry the broccoli and cauliflower in the oil (mustard oil really does improve the flavor) over high heat till slightly crisp and brown around the edges. Add in the mustard mix and toss. Reduce the heat and cook covered till all the liquid is absorbed; about 5 - 10 min.
- Remove from heat and garnish with sprigs of fresh cilantro (Indian version) or possibly parsley (Western version).
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 666g | |
| Calories 1407 | |
| Calories from Fat 1136 | 81% |
| Total Fat 129.44g | 162% |
| Saturated Fat 13.96g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 151mg | 6% |
| Potassium 1928mg | 55% |
| Total Carbs 50.86g | 14% |
| Dietary Fiber 20.5g | 68% |
| Sugars 14.46g | 10% |
| Protein 26.01g | 42% |
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