BROCCOLI SPEARS IN INDIAN-SPICE DRESSING

Broccoli Spears In Indian-Spice Dressing image

Provided by Barbara Kafka

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons amchoor (mango powder)
1 cup water
2 tablespoons sesame seeds
1 1/2 teaspoons black mustard seeds
1/4 teaspoon hulled cardamom seeds
3 tablespoons dark sesame oil
4 large cloves garlic, peeled and chopped coarse
Pinch red pepper flakes
1 tablespoon kosher salt
2 pounds cooked broccoli spears with florets (see Micro Tip)

Steps:

Combine amchoor and water in a 1- to 1 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes. Prick plastic to release steam. Remove from oven. Uncover and reserve.
Put sesame seeds in a 1-quart souffle dish. Cook, uncovered, for 4 minutes. Stir in mustard seeds. Cook, uncovered, for 2 minutes. Stir in cardamom seeds and sesame oil. Cook, uncovered, for 2 minutes. Stir in garlic and red pepper flakes. Cook, uncovered, for 2 minutes.
Remove from oven. Stir reserved amchoor liquid into seed mixture. Stir in salt. Allow to cool.
Seeds from dressing will rise to the top; spoon them over the broccoli florets. Pour remaining dressing over all. Let broccoli marinate 1 to 2 hours at room temperature (or longer in the refrigerator), occasionally spooning dressing over the spears.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 363 milligrams, Sugar 2 grams