Tender stem Broccoli inspired by Kashmiri haakh

Total time - Under 10 minutes

Ingredients

Tender stem broccoli (1 pack enough for 2 as a side dish; 2 packs for 3 people etc.)
A jolly dollop of Mustard oil (if you don't have any just use a neutral veg oil, but in lesser quantity. Maybe two tablespoons for 1 pack)
Saunf (aniseed) powder - half to 1 teaspoon depending on how many packets you are using
Heeng (asafoetida) powder - half to 1 teaspoon depending on how many packets you are using
Saunth (dried ginger powder) quarter to half a spoon
Salt and red chilli flakes as per taste


Trim the stems and put them aside for the soup bin (i.e. freeze for later use).  No waste, no loss of nutritional value and a ready supply to cheer up a daal or make soup later.

Toss the broccoli with the spices and the oil well. Bring to high heat adding about two tablespoons of water so the veg doesn't burn. Cook for 1 minute, tossing a couple of times.

Turn off the heat and cover the dish. Let is stand on the hob for about 4-5 minutes. Check if the stems are tender enough for you. Remember every time you reheat it'll cook more. So if serving immediately cook for another minute if you want more tenderness. If serving later, then leave the stems quite firm to accommodate additional cooking when you re-heat.