We always thought that the broccoli belonged to the cauliflower family because of their similar external characteristics. It belongs to the cabbage family. Broccoli was something new to us until we came to U.S. We got the first taste of it in salads and as a side of steamed veggie. Broccoli has its roots in Italy. Italians brought this prized vegetable with them when they immigrated to U.S after the potato famine. Broccoli's that mature during colder seasons are much sweeter than a spring harvest when weather can be unpredictable. This recipe was taught to us by one of our cousins. The ginger and the onion enhance the sweetness of the broccoli while adding two different textures of flavors to it.
Preparation time: 2 mins
Cooking time: 10 mins1 broccoli head, broken into small florets
1 medium onion coarsely chopped
1 1/2 tsp finely sliced ginger
1/2 tsp mustard seeds
2 dry red chilies
3 tbsp olive oil
salt to taste
Heat the olive oil in a skillet. Add the mustard and the chilies. When the mustard begins to pop, add the florets along with ginger. Mix well. Cover and cook till 3/4 done. Remove cover, add salt and cook till done.
Enjoy!
6 comments:
wow..what a neat recipe. I liked the texture of the vegetables. yummy !
Thanks Pooja, we like this recipe but we weren't sure if we had to keep it since we had mixed responses from our hubbies! But u'r post made us keep the recipe!!
Dee & Chai...never thought of cooking broccoli this way..pretty cool! thanks for the recipe.
I know this tastes good 'cos I've made this.
More vegetarian recipes please:-)
Thanks TBC to green signal one of our recipes! Will definitely post veg too- keeping up with the promise we will dedicate our next recipe 2 u- how does that sound?
eskay, thanks again for visiting!
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