SERVES 4
From the famed Berkeley, California, restaurant, this India-inspired dish goes well with saffron rice and cucumber raita. While the combination of vegetables may vary, broccoli is often a main ingredient and a good source of carotenoids.
2 carrots, peeled and sliced
3 tablespoons clarified butter or peanut oil
1 pound cauliflower, cut into florets
2 small dried chile peppers
4 curry leaves (optional)
½ pound baby turnips, sliced
1 medium head broccoli, cut into florets
1 small onion, finely diced
Sea salt
Freshly ground black pepper
½ teaspoon cumin seeds
1½ teaspoons mustard seeds
1 teaspoon black onion seeds
1 small knob fresh ginger, cut into julienne (about 2 teaspoons)
1 serrano pepper, finely chopped
4 garlic cloves, minced
A few cilantro sprigs for garnish
Parboil the carrots for about a minute, then drain. Heat the clarified butter in a large sauté pan. When it is hot, add the cauliflower and sauté until it has browned slightly. Add the dried chile peppers and the curry leaves, if you have them. Continue to sauté over medium heat, adding in succession the turnip slices, broccoli florets, and onion, tossing regularly so everything cooks evenly.
Salt and pepper the vegetables and add the cumin seeds, mustard seeds, and black onion seeds. Keep tossing, letting the seeds pop: this removes their bitterness and releases more flavor. Add the carrots, julienned ginger, chopped serrano pepper, and garlic. Taste and adjust the seasoning; the dish should be spicy. Garnish with cilantro sprigs and serve.
| Nutritional Profile | |
| Serving size: 1 cup | |
|---|---|
| Calories: | 189 |
| Protein: | 5 g |
| Fiber: | 7 g |
| Fat: | 12 g |
| Saturated fat: | 2 g |
| Sodium: | 293 mg |
| Vitamin A: | 6,804 IU |
| Vitamin C: | 109 mg |
| Vitamin E: | 2 IU |
| Zinc: | 1 mg |
| Beta-carotene: | 3,450 µg |
| Lutein and zeaxanthin: | 650 µg |
