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Broccolini with Mustard Seeds and Coconut
From Kerala on the southwestern coast of India, thoran is a type of dry vegetable curry, typically made with cabbage or green beans. We use Broccolini, a relative newcomer to the produce department and a hybrid of regular broccoli and gai lan, or Chinese broccoli. Fragrant spices and pungent alliums pair nicely with Broccolini’s subtle sweetness, and coconut adds tropical notes. Curry leaves are unrelated to curry powder. They vaguely resemble bay, but their flavor and aroma are unique, with hints of citrus, spice and even browned garlic. The leaves are sold fresh or frozen in Indian grocery stores; if they’re not available, leave them out—the dish still is delicious. Cooling yogurt and savory-sweet tamarind or mango chutney are excellent flourishes.
4
Servings
Tip
Don’t seed the chili unless you wish to remove most of its heat. We leave the seeds in because we like moderate spiciness in the Broccolini; it complements and adds complexity to the other assertive seasonings.
30 minutes
Ingredients
-
2
tablespoons coconut oil
-
1
tablespoon black or brown mustard seeds
Directions
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01In a 12-inch skillet over medium, melt the coconut oil. Add the mustard seeds and curry leaves (if using); cook, stirring, until the mustard seeds begin to pop, 30 to 60 seconds. Add the shallots, garlic and chili, then cook, stirring occasionally, until the aromatics begin to soften, 3 to 5 minutes.
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February 1, 2023
Incorrect Title for the article
I am from Kerala, India which has a unique cuisine compared to the rest of India. You don't refer to a dish as Keralan style, it is Kerala style or Malayali style.
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