Ingredients

• 2 small heads of broccoli (about 1 1/2 pounds)
• Kosher salt
• 1/2 cup plain whole-milk Greek yogurt
• 1 tablespoon mustard oil or olive oil
• 1 tablespoon whole grain mustard
• 11/2 teaspoons Kashmiri chili powder or paprika
• 1 teaspoon chaat masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Vegetable oil (for grill)

Instructions

1. Trim broccoli stems, then cut away from heads. Peel stems and slice lengthwise into 1/4"-thick planks. Break up heads into large florets. Cook florets and stems in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain, then transfer to a bowl of ice water to cool. Drain and pat dry with paper towels.
2. Whisk yogurt, mustard oil, mustard, chili powder, chaat masala, cumin, and turmeric in a large bowl. Add broccoli and toss to coat; season with salt.
3. Prepare a grill for medium-high heat; oil grate. Grill broccoli, turning occasionally, until charred in spots, 5–7 minutes. Transfer to a platter.