Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
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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