Comments on: From India’s Vegetarian Cooking:Broccoli With Five Spices http://www.tigersandstrawberries.com/2007/03/21/from-indias-vegetarian-cookingbroccoli-with-five-spices/ Cook Local, Eat Global Wed, 29 Aug 2012 23:26:54 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Annu http://www.tigersandstrawberries.com/2007/03/21/from-indias-vegetarian-cookingbroccoli-with-five-spices/#comment-160395 Annu Tue, 28 Dec 2010 04:23:36 +0000 http://www.tigersandstrawberries.com/?p=671#comment-160395 Hi Barbara,

I stumbled upon your website when I was searching for Indian version of Broccoli. I did this tonight and it was wiped out in a moment. My husband who is from Orissa, nearby state of Bengal, said it was jus like his hometown veg fry. It was truly delicious. Thank for posting such a nice recipe. :)

]]> By: Barbara http://www.tigersandstrawberries.com/2007/03/21/from-indias-vegetarian-cookingbroccoli-with-five-spices/#comment-18707 Barbara Tue, 27 Mar 2007 18:00:31 +0000 http://www.tigersandstrawberries.com/?p=671#comment-18707 No Ben, it is cooked in the hot pan with the oil. This browns part of the broccoli which gives it a great smoky flavor that goes well with the panch phoran. The addition of the lemon juice at the end usually makes enough steam to finish cooking it off.

Just cut into small enough florets so that they will cook quite quickly.

]]> By: ben http://www.tigersandstrawberries.com/2007/03/21/from-indias-vegetarian-cookingbroccoli-with-five-spices/#comment-18703 ben Tue, 27 Mar 2007 15:31:05 +0000 http://www.tigersandstrawberries.com/?p=671#comment-18703 is the broccoli lightly steamed or boiled first?

]]> By: Barbara http://www.tigersandstrawberries.com/2007/03/21/from-indias-vegetarian-cookingbroccoli-with-five-spices/#comment-18555 Barbara Thu, 22 Mar 2007 21:22:49 +0000 http://www.tigersandstrawberries.com/?p=671#comment-18555 Kalonji has a great, subtle onion flavor, Lisa, with lots of crunch. I really like it.

It is the seed of the very pretty nigella flower, which I used to grow in our cottage garden when we lived in Pataskala. It self-sows, so the second year, we had lacy green foliage and fluffy sky blue flowers everywhere! Beautiful!

Diane–that makes sense. Now that I am into the crunchy texture of the toasted spices and how well they complement veggies, I am going to have to make up a batch of panch poran myself. It was just too great for words. I loved it. (And even Zak, who doesn’t much like broccoli, liked it!)

]]> By: Diane http://www.tigersandstrawberries.com/2007/03/21/from-indias-vegetarian-cookingbroccoli-with-five-spices/#comment-18547 Diane Thu, 22 Mar 2007 13:46:03 +0000 http://www.tigersandstrawberries.com/?p=671#comment-18547 I make up a large quantity of panch poran (the five spice mix) and have it around to use in my bengali cooking. It’s great to throw into all kinds of basic veg deishes – steamed and quickly fried winter squash, cauliflower, broccoli, etc. Plus I have a few dal recipes that use it.

I just took 1 T. each spice and the them into a jar together. When I want some I just shake up the jar, and measure out what I need. It’s a great time saver.

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