Mustard paste is the most widely used ingredient (or sauce) across Odia cuisine. It can be used to flavor anything from stir fries, curries and even a few varieties of relish. Almost every indigenous vegetable barring a few can be cooked with a flavoring of mustard paste, garlic, green/red chili and some mustard oil. The best thing about such preparations, which employ low heat, is that it retains the original flavor/nutrients of the main ingredient. Plus they require less oil for cooking.
Here I have prepared broccoli using mustard paste . Broccoli is high on fiber but has some inherent bitterness which can get enhanced by the addition of mustard paste. I added a bit of tang to balance out the flavors.