4 Black Cardamon (or Cardamom) Seeds OR 8 Green Cardamon Seeds (which are easier to find)
1 Cup chicken broth — or water to make it vegetarian or vegan
1 Bunch broccoli
4 Celery stalks
(The vegetable mix can be modified to suit your taste. I just wouldn’t add peppers, corn, spinach and the like that will throw off the taste and texture.)
Rough chop all the vegetables and place in an eight quart pan. Including the broccoli stalk and carrot and celery greens will make the dish even tastier.
Pour in 1 Cup chicken broth (or water if you’re vegetarian or vegan). And mix the cardomon seeds into the ingredients. Note: Black Cardomon is rich and smoky flavored. Green Cardomon is green, fresh and sprightly tasting. Once you get the basic recipe down, you might want to add other Indian spices for added flavor.
Cover the pan and place on 3/4 heat. When the broth begins to boil, turn down to 1/4 heat and simmer for 45-minutes to an hour — however long it takes to soften the vegetables. Stir occasionally.
When the vegetables are cooked through. Remove from heat. Use a slotted spoon or pair of tongs to find and remove the Cardomon seeds. Then use a potato masher to pulverize the vegetables. Some people like a smooth consistency, others like it kind of rough. It’s up to you which one is tastes better.
This dish goes great with everything, but especially with curried chicken and brown rice. For extra zing, add a couple of Black or Green Cardomon seeds to the rice during preparation. It gives it a nice, Indian food twist.