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Broccolini with Mustard Seeds and Coconut

Broccolini with Mustard Seeds and Coconut

By Rose HattabaughApril 22, 2022

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

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.

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.

Ingredients
  • 2

    tablespoons coconut oil

  • 1

    tablespoon black or brown mustard seeds

  • 10-12

    curry leaves (optional)

  • 2

    medium shallots, minced

  • 3

    medium garlic cloves, minced

  • 1

    serrano chili, stemmed and chopped

  • 2

    teaspoons ground cumin

  • 1

    teaspoon ground turmeric

  • 1

    teaspoon ground coriander

  • Kosher salt and ground black pepper

  • 1

    pound Broccolini, trimmed and chopped into ¼-inch pieces

  • ½

    cup unsweetened shredded coconut

Step 1

In 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.

Step 2

Add the cumin, turmeric, coriander, ½ teaspoon salt and ¼ teaspoon pepper; cook, stirring, until fragrant, about 30 seconds. Stir in the Broccolini, add ½ cup water and bring to a simmer, scraping up any browned bits. Cover, reduce to medium-low and cook, stirring occasionally, until the most of the water has evaporated and the Broccolini is tender-crisp, 5 to 6 minutes.

Step 3

Remove the pan from the heat. If desired, remove and discard the curry leaves (if using). Stir in the coconut, then taste and season with salt and pepper. Transfer to a serving dish.

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