This is a stir-fried broccoli dish. A karhai is the Indian wok that actually predated the Chinese wok and has been used since ancient times for deep-frying, for reducing milk for dozens of Indian desserts, and for stir-frying and sautéing. Broccoli, once unknown in India, is now found in many specialty markets. For this recipe I use a nice-sized bunch (about 2 pounds) and use most of the stems as well, after peeling them and cutting them crossways into thickish slices. I cut the broccoli head into small florets, each no longer than 1 1/2 inches—with each small head attached to a bit of stem so it retains its elegance. Serve at Indian or Western meals.

Ingredients

　　3 tablespoons olive or canola oil

　　1/8 teaspoon ground asafetida

　　1/4 teaspoon whole cumin seeds

　　1/4 teaspoon whole mustard seeds

　　6 cups trimmed and cut broccoli (see instruction above)

　　1/2 teaspoon salt

　　1/4 teaspoon cayenne pepper

　　Pour the oil into a wok or medium frying pan and set over medium-high heat. When hot, put in the asafetida and then the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, toss in the broccoli. Stir and fry for a minute, adding the salt and cayenne as you do so. Pour in 1/4 cup water and bring to a simmer. Cover, turn heat to low, and cook 7–8 minutes or until broccoli is just tender, stirring now and then.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.