Broccoli Stir fry

Not everybody likes broccoli. But what if you make pakodas with it? *ding-ding. What if you don’t deep fry but make a sabzi instead, with the same spiced besan mix? *ding-ding-ding-ding. Bingo! 

Broccoli actually doesn't taste as bad as all the kids make it out to be. It goes really well in Indo-Chinese dishes as it tends to take up all the flavors and becomes juicy when stir fried. I was surprised when my daughter kept asking for more and more broccoli from noodles. So I browsed for more broccoli recipes, and I came across this sabzi from showmethecurry. I suppose jhunka is prepared in a similar fashion.

This is an extremely simple recipe, and tastes great - more like a healthy version of pakoda. This would be a great way of introducing broccoli in everyday Indian cooking. Do try! 

Ingredients

Broccoli - 1 big flower

Powder mix

Besan - 1/2 cup

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Garam masala - 1/4 tsp

Aamchur powder - 1/2 tsp

Red chili powder - 1/4 tsp

Turmeric  

Oil - 1 tbsp

Salt

Tadka 

Oil

Cumin 

Hing

Garlic - 2 finely chopped

Green chili - 2 finely chopped

Lemon juice 

Method 

Cut broccoli into bite size florets. Wash and pat dry. Keep them aside. 

In a pan add oil + cumin + hing + garlic + green chillies + broccoli florets + salt. Cover and cook for 2-3 minutes. 

Meanwhile, in a mixing bowl take all the spice powders along with besan. Add salt and a tbsp of oil. Mix it nicely with hands. The mixture after adding oil should be crumbly and not extremely dry. Sprinkle this on top of the broccoli florets making sure it covers each and every floret. Do not mix at this point. Cover and cook for 5 min. Now remove the lid and sprinkle water so that the powder becomes wet and coats the florets well. Cover and cook for another 2-5 minutes. Off the stove and add some lemon juice. Serve hot.

Recipe Source - “https://www.youtube.com/watch?v=aZibdpSaep4”

Notes - 

• I roasted besan in medium flame before mixing it with other powders, so that it doesn’t have raw smell. 
• I added little extra besan and water than necessary, since I wanted it to taste like jhunka. 
• I think this is more suitable as a side dish along with dal/rasam than for chapathi.