Broccoli Spears In Indian-Spice Dressing

• 2 tablespoons amchoor (mango powder)
• 1 cup water
• 2 tablespoons sesame seeds
• 1 1/2 teaspoons black mustard seeds
• 1/4 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)

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

amchoor, water, sesame seeds, black mustard seeds, hulled cardamom seeds, dark sesame oil, garlic, red pepper, kosher salt, broccoli

Taken from cooking.nytimes.com/recipes/3272 (may not work)