Instructions: Grind the mustard seed, salt, chillies, turmeric, and water to a paste.

Let this stand for at least one hour exposed to air (the oxidation helps prevent the mustard seed from becoming bitter).

Saute the broccoli and cauliflower in the oil (mustard oil really does improve the flavor) over high heat until slightly crisp and brown around the edges. Add the mustard mixture and toss. Reduce the heat and cook covered until all the liquid is absorbed; about 5 to 10 minutes.

Remove from heat and garnish with sprigs of fresh cilantro (Indian version) or parsley (Western version).

Serves 6 to 8.

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