1 lb (500 g) broccoli, broken into smaller flowers
1 lb (500 g) cauliflower, broken into smaller flowers
4 to 6 Tbs (60 to 90 ml) mustard seeds (black* and yellow mixed
preferably since the black lends an interesting mottled appearance)
2 tsp (10 ml) water
Green chillies, chopped, to taste
Pinch of turmeric (optional)
8 Tbs (120 ml) mustard oil* or vegetable oil
Salt to taste
Fresh cilantro (coriander) or parsley
* Available in Indian and Oriental specialty shops.
Grind the mustard seed, salt, chillies, turmeric, and water to a paste.
Let this stand for at least one hour exposed to air (the oxidation helps
prevent the mustard seed from becoming bitter). Saute the broccoli and
cauliflower in the oil (mustard oil really does improve the flavor) over
high heat until slightly crisp and brown around the edges. Add the mustard
mixture and toss. Reduce the heat and cook covered until all the liquid is
absorbed; about 5 to 10 minutes. Remove from heat and garnish with sprigs
of fresh cilantro (Indian version) or parsley (Western version). Serves 6 to 8.