If you follow our blog (hello to all of our lovely followers!) you will know how much we love broccoli. Particularly pan-roasted broccoli. This time we have turned it into an Indian style dish, with black pepper as its major flavouring. It is delicious!
Black Pepper Garlic Broccoli with Mustard Seeds and Curry Leaves
1 – 2 heads broccoli florets and sliced stem, depending on size
0.5 tspn black mustard seeds
0.5 tspn turmeric powder
1 tspn coarsely ground black pepper
0.5 tspn cumin seed
0.5 tspn fennel seed
2 cloves garlic, peeled and sliced or chopped
8 – 10 curry leaves
sea salt, to taste
2 Tblspn ghee
squeeze lime or lemon juice
Take a heavy-based pan – a Dutch oven is great for this – one with a lid. Add a ghee and heat over high heat until it is very hot. Take care, don’t set the house on fire.
Add the broccoli to the pan – take care again, you don’t want to splash the ghee over yourself, but you do want to add the broccoli quickly. Cover quickly with the lid. Cook for 2 mins without lifting the lid – no peeking.
Now take the lid off and season the broccoli with sea salt, mustard seeds and the black pepper and quickly stir the broccoli. Keeping covered, cook for another minute. Add the remaining ingredients, quickly stir, and cook for another 1 – 2 minutes.
Check the broccoli to see if it is done to your liking. It should be tender, still quite green with some charred spots. If it needs further cooking, put the lid back on, stir again and cook for another 2 mins.
Serve with a squeeze of lime juice and enjoy.