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Grilled Mustard Broccoli

['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)']

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.
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.
Prepare a grill for medium-high heat; oil grate. Grill broccoli, turning occasionally, until charred in spots, 5–7 minutes. Transfer to a platter.

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