Broccoli Curry

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	Bengal gram
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	Mustard
¼ tsp	Cumin seeds
¼ tsp	Split black gram
4 nos	Curry leaves
2 pinch	Asafoetida
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..