Sautéed Vegetables with Mustard Seeds

Yesterday morning my sister and I were trying to think of what to take for lunch, something that would be light, green and filling.
So while my sister showered, I quickly satuéed broccoli, eggplant chunks and mushrooms with mustard seeds and garlic (adding the garlic after the mustard seeds have *popped* in the oil, and waiting until the garlic was a very light brown). I then squeezed some lemon on the veggies and packed them with leftover fried rice.
And I can say that it was a hit! 😉

 

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