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Broccoli taj mahal

Yield: 4 Servings

Ingredients:

• 1 ts Mustard seeds
• 1/2 ts Ground cumin
• 2 tb Vegetable oil
• 1 lg Garlic clove; minced
• 1/2 Jalapeno; seeded -- finely chopped
• 2 ts Fresh ginger; finely chopped
• 1 md Onion; coarsely chopped
• 4 c Small broccoli florets
• 1 c Coarsely chopped fresh -tomatoes
• 1/4 c Vegetable stock

Instructions:

Salt and pepper; to taste Heat a large skillet or saucepan. Add mustard seed and cumin stirring until fragrant. Add oil. Stir in garlic jalapeno ginger and onion; lower heat and saute mixture slowly stirring frequently for 8 to 10 minutes until onion is softened and mixture is golden. Add broccoli tomatoes and chicken stock. Cover and cook just until broccoli is tender crisp. Add salt and pepper. Shepherd writes: "We've added subtle East Indian spicing to garden fresh broccoli for a great mix of flavors." Recipe developed by Renee Shepherd and Fran Raboff. From 1996 Shepherd's Garden Seeds catalog. Pg. 10. Electronic format by Cathy Harned.

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