Broccoli with Garlic and Black Cumin

Broccoli with Garlic and Black Cumin

This simple dish is one of our house favorites. If you are a fan of broccoli and/or garlic, I don't have to tell you anything more of the combination. But should it be the case that you view the broccoli with a semblance of suspicion, this just might be the dish to convert you to worship at the altar of the green florets.

Ingredients

1 large head of broccoli (around 1.5 pounds)
4 cloves of garlic
1/2 to 3/4 tsp of black cumin seeds
8 to 12 curry leaves
1/4 tsp turmeric
1 tsp extra virgin olive oil
salt to taste

Preparation

1. Start with the freshest, crispest broccoli you can find with the tightest florets. Wash in cold water and cut the florets into slightly larger than bite-size pieces to allow for a little shrinkage during the cooking process. Save the rest of the chopped up broccoli in your freezer for the wonderful soup or stew in your future. If the appearance of the final dish is not a criterion that preys on your mind, you can use the rest of the broccoli in your preparation.
2. Chop the cloves of garlic. For a medium clove of garlic, I recommend 12 more or less equal sized pieces!
3. Heat the extra virgin olive oil in a wok on high heat. The flame will be lowered in subsequent steps in stages. But it is critical to start with the oil nice and hot (but not smoking) to get everything working together perfectly. The wok and cover make an excellent seal and allow the broccoli to cook in its own juice, something I recommend highly because allowing more than a few drops of water to be added to broccoli is a sin in my view. The moisture left over from the washing ought to be perfect and you ought not to need to add any water.
4. Add the turmeric and stir vigorously for a few seconds before adding the garlic. Keep stirring for about 30 to 45 seconds and do not let the garlic burn. In the finished dish, the garlic will be golden and practically melt in your mouth.
5. Add the black cumin seeds and the curry leaves roughly torn in half. Continue stirring for another 15 seconds. The crushing of the curry leaves adds a subtle flavoring to the dish.
6. Add the broccoli, sprinkle salt and mix thoroughly. Lower the heat to medium high and cook covered. It is necessary to stir the ingredients every couple of minutes and to control the heat so that there is no burning. Some browning is highly recommended. After about 6 or 7 minutes, the broccoli will be three quarters of the way done. The final appearance will be green with a little browning. The broccoli should not be crisp or soft but practically al dente, if one can stretch that notion and apply it to broccoli!
7. Lower the heat to medium and then to low in 2 stages stirring everything carefully a couple of times. At this stage, discard any water droplets that accumulate on the bottom side of the wok cover. If you desire a little extra glazing, you can add a 1/4 tsp more of evoo at this stage. It adds immeasurably to the appearance and taste though its effect on your waistline might not be altogether immeasurable.
8. Remove from pan immediately after it is done to avoid additional cooking from the leftover heat in the pan. Enjoy!

Variations

1. You can substitute a 1 inch piece of ginger diced into very small cubes for the garlic.
2. You can use ginger and garlic together in various combinations to suit your taste.
3. You can use plain cumin seeds if you can't find the black cumin seeds.
4. You can also use onion seed instead of the black cumin seeds for added variety.