Broccoli

Broccoli is from the same family of cabbage and cauliflower, so can be substituted in many Indian dishes that phool gobi and patta gobi are used in.

It has tight clusters of deep green buds and thick, very tasty edible stems. Trim the outer skin of the stem and you another delicious vegetable to add to the dish.

The broccoli is done when you can pierce it with a fork. As soon as it is pierce-able, remove from heat, place in serving dish. Note that green vegetables like broccoli will turn from vibrant green to drab olive green so always undercook it as much as you can.

The easiest way to dress cooked broccoli is to dot it with dabs of butter. Or toss it with salt, lots of freshly ground black pepper, fresh ginger and sprinkle it with a little vinegar or lemon juice. (Black pepper, by the way, is one of those perfect pairings with broccoli.) You can also dress with olive oil and lemon zest or balsamic vinegar. Good with toasted slivered almonds or toasted sesame seeds too. Goes well with mayonnaise on the side, and good with toasted slivered almonds or toasted sesame seeds too. Grated Parmesan, Dijon mustard, chopped garlic and dry fried cashews, are other ways to dress broccoli. You can also drizzle it with a dressing or dip it into a sauce.

Note: Images are only for illustrative purposes, actual product and colour may slightly differ.