• 1 teaspoon mustard seeds
• 1/2 teaspoon ground cumin
• 2 tablespoons vegetable oil
• 1 large clove garlic, minced
• 1/2 jalapeno chile, seeded, finely chopped
• 2 teaspoons fresh ginger, finely chopped
• 1 medium onion, coarsely chopped
• 4 cups small broccoli flowerets
• 1 cup coarsely chopped fresh tomatoes
• 1/4 cup chicken stock
• salt and freshly ground pepper Garnish:
• 1/4 cup chopped fresh cilantro

Heat a large skillet or saucepan. Add mustard seed and cumin, stirring until fragrant. Add oil. Stir in garlic, chile, ginger and onion, lower heat and sauté onion mixture slowly, stirring frequently, for 8 to 10 minutes until onion is softened and mixtur e is golden. Add broccoli, tomatoes and chicken stock, cover and cook just until broccoli is tender crisp. Add salt and pepper to taste.

Serves 4.

Origin: (1996 Shepherd's Seeds Catalog)
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