Monday, June 1, 2009

Broccoli Indian Curry.. in the Indian Way

Broccoli - how come such a name???
It has many strong branches or arms that grow from the main stem, each one sprouting a sturdy budding cluster surrounded by leaves. Hence, the name Broccoli - from the Latin bracchium, which means strong arm or branch.

Broccoli Indian curry


Broccoli florets - 1 cup
Onion (chopped) - 1
Bengal gram - 3 tbsp
Ginger-garlic paste - 1 tsp
Dried Red Chillies - 3-4
Mustard - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Curry Leaves - few
Asafoetida - 2-3 pinches
Coriander powder - 1 tbsp
Turmeric powder - 1/2 tsp
Coconut (grated) - 1/2 cup
Salt to taste


1. Cut the broccoli into small similar sized florets and fry them in oil till the raw smell goes. Keep aside.
2. Soak bengal gram in water for 10 mins.
3. In a pan, use little oil to splutter mustard, cumin seeds, urad dal, curry leaves, red chillies and bengal gram. Add the asafoetida.
4. Fry onions till translucent; add ginger-garlic paste and again fry.
5. Add the fried broccoli; mix well with turmeric powder, coriander powder and salt. Cover and cook for max 10 mins; just check it up in between so that the broccoli remains crunchy.
6. Mix in the coconut, cook for couple of mins and then serve with rice or chappathi.

This is indeed a good recipe for those who don't like the raw taste of broccoli in salads.
Broccoli is very low in Saturated Fat and Cholesterol. But, it is a good source of Protein, Vitamin E, Thiamine, Riboflavin, Calcium, Iron, Magnesium, Phosphorus and Selenium. It also serves a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium and Manganese.

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