![\"Broccoli](\"\/mahanandi\/images\/broccoli\/broccoligreenscopyrightedimage1.jpg\")
\nBroccoli Rabe (Rapini)<\/a> ~ from Pike Place Market<\/a> <\/center><\/p>\n
The most confusing area of western vegetable market is the endless array of similar looking greens. A lot of them look same except for few. There are pea shoots, which are seasonal, easy to identify and usually appear in spring for few weeks. Then there is broccoli rabe. If you think broccoli is intimidating, look at broccoli rabe. Spiked, strong curly leaves and small broccoli like blooming buds with yellow flowers – it’s one unique green.<\/p>\n
This is my first time with broccoli rabe and I found the leaves little bit bitter with strong leafy taste. To mellow out the bitterness, to the plain saute, I have added the friendly peas and potatoes to the greens. Red chilli flakes<\/a>, shallots<\/a> and coconut addition brought a nice accent. Broccoli rabe saute with Sona Masuri rice and tomato dal – it was a hearty meal. But I still think it takes a certain kind of bravado to pluck the broccoli rabe from ground and offer them in market place. <\/p>\n Cut broccoli rabe into large chunks. Discard stout stems, and rinse the leaves with water. Peel potatoes and cut to small cubes. Finely chop shallots lengthwise.<\/p>\n In a large skillet, heat oil. Add and toast cumin and mustard seeds. When seeds start to pop, add the shallots, potatoes and peas. Saute them to tender. Sprinkle the chilli flakes, coconut, and turmeric. Then add the broccoli rabe. Cook until the leaves collapse. Sprinkle salt and mix. Serve over rice or chapati. A side dish like dal or sambar always helps to fill the protein void.<\/p>\n![\"Broccoli](\"\/mahanandi\/images\/broccoli\/broccoligreenscopyrightedimage2.jpg\")
\nBroccoli Rabe with Rice, Tomato Dal and A Mug of Buttermilk ~ Meal Today<\/small><\/center><\/p>\n
\nBroccoli rabe – 1 bunch
\nPotato – 2 small ones
\nPeas – half cup
\nShallots<\/a> – 3
\nRed chilli flakes<\/a>, coconut gratings<\/a>, turmeric and salt – to taste
\nOne teaspoon oil and a pinch each- cumin and mustard seeds<\/center><\/p>\n