Broccoli Rabe, Indian style

1 large bunch of broccoli rabe (washed and trimmed), roughly chopped
1 medium onion, finely diced
1" piece of ginger, peeled and finely minced
3-4 large garlic cloves, finely minced
1 tsp black mustard seeds
1 tsp cumin seeds
pinch of asafetida (hing)
1/2 tsp turmeric
1 tsp ground cumin powder
1/2 tsp ground coriander powder
pinch of red pepper flakes, to taste (optional)
salt and pepper, to taste
2 tbsp coconut oil
freshly chopped cilantro for garnish

In a deep skillet or wok on medium high heat, add the oil. When hot, carefully add the black mustard seeds. When the splattering subsides, add the cumin seeds. Stir the spices and add the asafetida. Add the onions and stir. Let the onions brown slightly and add the ginger, garlic and crushed red pepper flakes. Stir and let cook until aromatic and then add the rest of the spices (turmeric, ground cumin powder, ground coriander powder, salt and pepper). Stir and let the spices cook for a few minutes. Then start adding the broccoli rabe. Keep stirring until the greens are covered in the spices. Reduce the heat to low, cover and let look for 5-6 minutes. Garnish and serve.

Adapted from: BellaOnline: The Voice of Women