This recipe makes use of the spice asafoetida and is adapted from a recipe by Madhur Jaffrey. Measure out all your ingredients before you start cooking to make sure you're ready to cook.
3 tablespoons vegetable or olive oil
⅛ teaspoon ground asafoetida (pictured, right)
¼ teaspoon whole cumin seeds
¼ teaspoon whole mustard seeds
1 pound trimmed broccoli florets
½ teaspoon salt
¼ teaspoon cayenne pepper
1/4 cup water
Heat the oil in a heavy, 10-inch skillet (cast iron is ideal) over a medium-high heat.
When the oil is hot, add the asafoetida, cumin and mustard seeds. As soon as the mustard seeds begin to pop (watch out - they may pop out of the pan!), add the broccoli. Stir-fry for one minute, then add the salt and cayenne pepper.
Add the water and cover the pan. Simmer until broccoli is tender to your taste (5-10 minutes depending on the size of your florets).
Makes 2-4 servings