Broccoli Spears In Indian-Spice Dressing

Ingredients

• 2 tablespoons amchoor (mango powder)
• 1 cup water
• 2 tablespoons sesame seeds
• 1 ½ teaspoons black mustard seeds
• ¼ teaspoon hulled cardamom seeds
• 3 tablespoons dark sesame oil
• 4 large cloves garlic, peeled and chopped coarse
• Pinch red pepper flakes
• 1 tablespoon kosher salt
• 2 pounds cooked broccoli spears with florets (see Micro Tip)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    138 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 5 grams protein; 1115 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Combine amchoor and water in a 1- to 1 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes. Prick plastic to release steam. Remove from oven. Uncover and reserve.
2. Put sesame seeds in a 1-quart souffle dish. Cook, uncovered, for 4 minutes. Stir in mustard seeds. Cook, uncovered, for 2 minutes. Stir in cardamom seeds and sesame oil. Cook, uncovered, for 2 minutes. Stir in garlic and red pepper flakes. Cook, uncovered, for 2 minutes.
3. Remove from oven. Stir reserved amchoor liquid into seed mixture. Stir in salt. Allow to cool.
4. Seeds from dressing will rise to the top; spoon them over the broccoli florets. Pour remaining dressing over all. Let broccoli marinate 1 to 2 hours at room temperature (or longer in the refrigerator), occasionally spooning dressing over the spears.