There is no typo here!! If you love mustard flavour as much as my family does, this is the ultimate taste explosion. Broccoli belongs to the mustard family (Brassica or Cruciferae) and so does cauliflower – initially thought it would not be balanced but let me reassure you that this was an instant hit and it’ll become your favourite way to serve. I used mustard oil – very distinct aroma of mustard and you can get in any Indian store. This recipe uses mustard oil, wholegrain mustard and hot English mustard plus broccoli and cauliflower.
I served this as a vegetarian first course / starter. Please do try as you will not be disappointed.
If ever I had to represent summer on a plate, this would be the dish I would create. This is a recipe that is a classic but evolved over time. Having said that it tastes different every time I make it, owing to seasonal changes.
I love the flavours and also what this dish stands for. For
me, it is about summer vegetables, long evenings and barbecues. You can serve
this with crusty bread for light dinner or serve it as a side dish with
barbecued meats. Either way, it is super easy, delicious and vegan plus it adds
to your vegetable intake for the day.
400g butternut pumpkin, peeled, seeded and chopped
1 large red onion
3 zucchinis, chopped
2 peppers, 1 red and I yellow, cored, seeded and chopped
This deep green vegetable has sturdy stems that are sweet
and the leaves have a hint of bitterness. They remind me of our
broccolini. In Cantonese, this is gai
lan and in mandarin it is jie lan. I recommend you try this and you will be pleasantly
surprised at its versatility. Gai lan goes well with spicy flavours so I tend
to blanch first and then stir fry with ginger or garlic.
GAI LAN WITH GINGER, GARLIC & RED CHILLI
I do this with choy sum as well as with young new season gai
A large bunch of gai lan or choy sum (300-350 grams)