Indians are born with the innate skill to embrace anything foreign and give it the Indian touch.
Broccoli was not easily available in our markets a decade ago. But now they are fairly popular. Here is broccoli in Indian sabji incarnation.
Ingredients
- Broccoli: 1 cup (cut into big florets)
- Cauliflower: 1cup (cut into big florets)
- Rock salt: to taste
- Tomato: ½ cup (chopped)
- Garlic: 3cloves
- Ginger: 2 inches
- Green Chili: 1 no
- Kasoori methi: 1 tbsp
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Method
- Clean and cut or separate broccoli and cauliflower into big florets.
- Broccoli stem tends to be tough so take care to use only the tender portion. Retain the tough portion for making a flavourful soup peapods-and-broccoli-stem-soup
- Steam the broccoli and cauliflower separately until just cooked. Take care not to overcook.
- Grind together tomato, garlic, chili and ginger into a paste.
- Heat a pan and boil the blended mixture with salt.
- Cook until the raw smell is gone and it looks like a thick sauce. Turn off the flame.
- Add the steamed cauliflower and broccoli to the sauce and mix until the vegetables are well coated.
- On a warm tawa place kasoori methi for a couple of minutes until it gets crisp.
- Crush the toasted kasoori methi and sprinkle on the broccoli and cauliflower.
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Wellcure Tip:
- Broccoli is extremely delicate so take care not to overcook.
- You can choose to add more tomato to this recipe if you like.
- The recipe can be made exclusively with broccoli too.
- Use oregano or basil in place of kasoori methi to vary the flavour.
Eating Guide:
- Food group: vegetables
- It can be easily consumed during meals, combined with other food groups.
- Lightly cooked/steamed veggies ensure the water content and enzymes are retained, both a must for good digestion and overall nourishment through food!