|1 no||Potato (cubed)|
|1 cup||Broccoli florets|
|2 nos||Onion (chopped)|
|2 nos||Tomato (diced)|
|½ tsp||Ginger (crushed)|
|4 clove||Garlic (crushed)|
|1 no||Green chili (small)|
|¼ tsp||Turmeric powder|
|½ tsp||Red chili powder|
|2 tsp||Coriander /dhania powder|
|¼ tsp||Black pepper powder|
|2 pinch||Cumin powder(optional)|
|¼ tsp||Cumin seeds|
|4 nos||Curry leaves (optional)|
|3 stks||Coriander leaves|
|½ tsp||Salt (or to taste)|
Peel, wash and cube the potatoes. Clean broccoli and separate them into small florrets. Cooking the veggies can be done in two ways. Either steam cook over the stove or microwave. I prefer to cook them along with masala, bcos that helps to add little brown crust and colour to the veggie. Moreover the masala blends well with them. Now heat oil in a pan and splutter cumin and curry leaves. Add in the chopped onions and green chili, fry till golden. Add the crushed ginger, garlic, diced tomatoes, cubed potato, broccoli florrets with a pinch of sugar. Bring the flame to low, cover and cook for 6 minutes, stirring often. You may sprinkle little water to avoid burning. Its not really necessary but sometimes with steel or copper bottom pan, heat passes soon the burn the veggie. When done, add turmeric powder, red chili powder, coriander powder, black pepper powder, cumin powder and salt. Keep frying till the masala turns light brown or till the desired colour and consistency. (2 minutes max). Garnish with coriander leaves and switch off.
Curry leaves and split black gram is optional while tempering.
If you wish you may also include garam masala powder and add it at last stage. Cumin powder is optional too.
Can add a pinch of sugar to keep broccoli green. Blanching in hot water also helps.