Instructions:

Yield: 4 servings

1 tsp Mustard seeds
1/2 tsp Ground cumin
2 tbsp Vegetable oil
1 lg Garlic clove; minced
1/2 Jalapeno; seeded finely chopped
2 tsp Fresh ginger; finely chopped
1 med Onion; coarsely chopped
4 cup Small broccoli florets
1 cup Coarsely chopped fresh tomatoes
1/4 cup 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.