Fragrant Broccoli Sauté

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