Broccoli Taj Mahal Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Mustard seeds,
1/2 tsp: Ground cumin,
2 tbsp: Vegetable oil,
1 large: Garlic clove, minced
1/2: Jalapeno, seeded - finely chopped
2 tsp: Fresh ginger, finely chopped
1 medium: Onion, coarsely chopped
4 cup: Small broccoli florets,
1 cup: Coarsely chopped fresh tomatoes,
1/4 cup: Vegetable stock,
Salt and pepper, to taste
Directions:
Heat a large skillet or saucepan. Add mustard seed and cumin,
stirring until fragrant. Add oil. Stir in garlic, jalapeno, ginger
and onion; lower heat and saute mixture slowly, stirring frequently,
for 8 to 10 minutes until onion is softened and mixture is golden.
Add broccoli, tomatoes and chicken stock. Cover and cook just until
broccoli is tender crisp. Add salt and pepper.
Shepherd writes: "Weve added subtle East Indian spicing to garden
fresh broccoli for a great mix of flavors."
Recipe developed by Renee Shepherd and Fran Raboff. From 1996
"Shepherds Garden Seeds" catalog. Pg. 10. Electronic format by
Cathy Harned.
Source from luhu.jp
stirring until fragrant. Add oil. Stir in garlic, jalapeno, ginger
and onion; lower heat and saute mixture slowly, stirring frequently,
for 8 to 10 minutes until onion is softened and mixture is golden.
Add broccoli, tomatoes and chicken stock. Cover and cook just until
broccoli is tender crisp. Add salt and pepper.
Shepherd writes: "Weve added subtle East Indian spicing to garden
fresh broccoli for a great mix of flavors."
Recipe developed by Renee Shepherd and Fran Raboff. From 1996
"Shepherds Garden Seeds" catalog. Pg. 10. Electronic format by
Cathy Harned.
Source from luhu.jp