Karhai Broccoli

Name: Karhai Broccoli
Yield: serves 4
Ingredients: 3 tablespoons olive or canola oil; 1/8 teaspoon ground asafetida; 1/4 teaspoon whole cumin seeds; 1/4 teaspoon whole mustard seeds; 6 cups trimmed and cut broccoli (see instruction above); 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper

December 9, 2011

This is a stir-fried broccoli dish. A karhai is the Indian wok that actually predated the Chinese wok and has been used since ancient times for deep-frying, for reducing milk for dozens of Indian desserts, and for stir-frying and sautéing. Broccoli, once unknown in India, is now found in many specialty markets. For this recipe I use a nice-sized bunch (about 2 pounds) and use most of the stems as well, after peeling them and cutting them crossways into thickish slices. I cut the broccoli head into small florets, each no longer than 1 1/2 inches—with each small head attached to a bit of stem so it retains its elegance. Serve at Indian or Western meals.

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