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Spiced Broccoli with Capers

from Indian Vegtarian Feast by Anjum Anand
Spiced Broccoli with Capers

1 pound broccoli, cut into 2-inch florets
2 1/2 tablespoons vegetable oil
1 teaspoon panch phoran
1-2 dried red chiles, broken in half
1/2 ounce gingerroot, peeled weight, grated
3 large garlic cloves, peeled and grated
3 rounded teaspoons small capers (ideally those in brine), rinsed
salt, to taste

Serves 6

This and many other wonderful recipes may be found in
Indian Vegtarian Feast by Anjum Anand


Broccoli is one of my favorite green vegetables and often on the menu in my home, although it is not traditionally used in India. This dish is simple but has lovely punchy flavors. Here I like to use small capers in brine as I like the extra tang, but if you use salted capers, make sure you give them a good rinse.

Bring a pot of water to a boil, add the broccoli, and return to a boil. Cook for three minutes, then drain.

Heat the oil in a large nonstick skillet or saute pan. Add the panch phoran and chiles and, once they start to color, add the ginger and garlic, reduce the heat, and saute gently until the garlic is just cooked, around one minute.

Add the broccoli, capers, salt (be careful as the capers are salty), and a very small splash of water and stir until the water evaporates and the broccoli is cooked to your liking. Taste, adjust the seasoning, and serve.

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