Description
When it comes to nutritional value, Broccoli tops the list. But unfortunately its also number one in the most hated list. So...tried this recipe, where little tempering makes this veggie a treat, and gives special preference to be a part of our meal.
| Ingredients | |
|---|---|
| 3 tbsp | |
| 1 tsp | Ginger garlic crushed |
| 1 no | Onion (finely chopped) |
| 10 nos | Broccoli florets |
| 3 tbsp | Fresh grated coconut |
| 1 no | Dry red chilli |
| ¼ tsp | |
| ¼ tsp | |
| ¼ tsp | Split black gram |
| 4 nos | Curry leaves |
| 2 pinch | |
| ¼ tsp | Coriander /dhania powder |
| 2 pinch | Turmeric powder |
| 4 pinch | Salt (or to taste) |
| 4 tsp | Oil |
Instructions
Wash and soak bengal gram for at least 1 hour and drain all the water and keep it aside. Wash and cut broccoli into small florets. Heat 2 tsp of the oil and fry the broccoli for couple of minutes and remove them from pan and keep aside. Now heat the remaining 2 tsp of oil and splutter mustard, cumin seeds, split black gram, curry leaves and add the soaked bengal gram too. Sprinkle the asafoetida and fry onions and ginger garlic until golden. Now add the fried broccoli along with turmeric, coriander/dhania powder and salt. Close the pan and let it simmer for 3 to 4 minutes. Do not over cook, it might becomes mushy. Cook until the broccoli turns just tender and crunchy. Garnish with fresh grated coconut, toss for a couple of times and serve.
Notes
One little twist can also be made to this recipe by adding one beaten egg to the final curry and scramble it. Yummy..... tastes good with hot chapatti.
Bengal gram is optional, if you think its too much work, just omit it..
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Wow I tried broccoli first
Wow I tried broccoli first time. Your recipe is too great. Me & my husband & my 15 month old Son love it. I am going to try it again.