Simply Juicy Broccoli Fry

Broccoli is a very good veggie, it has high nutritional profile.   It was slightly tricky to cook broccoli without getting mushy or making it cook completely.    I experimented this trick and has been making it year after year almost in the same form.   In this recipe, broccoli absorbs all the liquid and stays moist.  Another way to use broccoli is to use finely cut the florets and add it in the pulao or in any veggie dish or even on paratas.  Will blog about that later.

What you need?

Broccoli - 3-4 florets
Coriander- 1/2 bunch
Ginger - 1 inch
Green chillies - 2
Cooking oil-1 Tbsp
Yogurt - 2Tbsp (optional) or Lemon juice- 1 Tbsp
Pepper powder-1 tsp
Jeera powder-1/4 tsp
Dhania powder-1 tsp

How to make?

1. Grind ginger, gr chillies, coriander with yogurt

2. Heat a skillet, add 1 tbsp of oil, add mustard, when it pops, add jeera, asofoedita and ground mixture

3. Add pepper powder, jeera powder and dhaniya powder to it. Let it boil for few mins.

4. Add cut broccoli and fry so that the mixture coats all the florets. Let the heat be in high. Cook for 5 mins and check. Remove from heat.

5. You can add sprouts or cooked green gorbanzo beans to it and mix well. It adds some crunchy taste to the softly cooked broccoli.

This goes well with Chappathi/Rasam Rice or any other main dish.


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