Broccoli is such wonder veg. Love it for its unique flavor, color, and versatility. Also, it is supposed to be super veg because of it’s cancer-fighting properties and is recommended to adding it to your diet.

I somehow feel there wasn’t a lot of awareness around this veg earlier in India. It was always considered that prize/expensive veg. People also call it ‘rich people’s cauliflower’ (or Ameeron ki gobhi) J which is pretty hilarious but associated to the fact that it wasn’t cultivated so much. But times have changed and you will find Broccoli very easily available all around the year and at affordable rates in winter.

I love making a classic Broccoli and Cheddar soup, stuffed Parathas and even pancakes from it. I also make this super easy veg to eat the veggie in its glory without cooking it a lot with simple ingredients. So try it out and I am sure it would become a regular in your household too!

PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes
SERVINGS: 4-5
DIFFICULTY SCALE: Low

broccoli_ki_sabzi
Broccoli ki sabzi

INGREDIENTS:
1. Broccoli bloom – 1
2. Onion – 1, medium
3. Peas – ½ cup
4. Green Chilli – 1
5. Turmeric Powder – 1 teaspoon
6. Coriander Powder – 1 tablespoon
7. Green Garlic leaves – ½ cup
8. Cumin seeds – 1 teaspoon
9. Oil – 1 tablespoon
10. Salt – to taste

RECIPE:
1. Wash the broccoli flower and cut it into bite size pieces.
2. Slice the onions into long and thin slices.
3. Take a wok or kadhai and add a tablespoon of oil to it.
4. Add cumin seeds and allow them to crackle and add the onion slices.
5. Slit a green chili and add as well.
6. Saute the onions till they turn slightly brown in color and then add the peas and broccoli florets.
7. Add salt, turmeric and coriander powder and mix well.
8. Cover the veggie for about 4-5 minutes and then add the green garlic leaves. If you don’t have them, then add a clove of garlic.
9. Cover the veggie for a few more minutes and it should be done. I like to keep it slightly crunchy, you could keep it to our taste as well. 

It would taste great with dal and rotis.

 

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